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

FIELD: food industry.

SUBSTANCE: method envisages introduction in 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 bacillus strain Lactobacterium casei strain C5 VKPM V-8730 and mesophilic lactic streptococcus strain Enterococcus durans P-10 VKPM B-8731, adding of calcium chloride, rennet. Milk curdled, one performs grains treatment, during moulding introduces water extract of spicy flavour plants mint field, common origanum and hyssop, one performs self pressing, pressing, cheese drying, then the cheese is salted and expose to ageing.

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

7 tbl, 1 ex