METHOD FOR PRODUCTION OF PICKLED FRESH CHEESE WITH ADDITION OF WATER EXTRACT SPICY FLAVOUR PLANTS Russian patent published in 2014 - IPC A23C19/68 

FIELD: food industry.

SUBSTANCE: method envisages introduction of fat normalised, pasteurised and cooled milk starter consisting of pure cultures mesophilic lactic streptococci S.lactis, S.cremoris, S.lactis subsp. diacetilactis, bifidobacteria Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum "ЛВА-3", Lactobacillus bulgaricus Lactobacillus bulgaricus, mesophilic lactic sticks strain Lactobacterium casei C5 VKPM V-8730, strain Lactobacillus gallinarun "И-12" VKPM B-10134, adding calcium chloride and rennet. One performs treatment of clot, moulding, self-pressing, drying out cheese, salting. During moulding introduces water extract of spicy flavour plants.

EFFECT: invention allows to improve organoleptic indices cheese, enhance biological value, extend the range of products manufactured.

7 tbl, 1 ex