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, Lactobacillus bulgaricus Lactobacillus bulgaricus, bifidobacteria Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum "ЛВА" - 3; mesophilic lactic bacillus local strain Lactobacterium casei C5 VKPM V-8730, thermophile lactic streptococcus strain Streptococcus thermophilus K-45 VKPM B-10089, adding calcium chloride and rennet. Milk curdled, one performs treatment of clot, during moulding introduces water extract of spicy flavour plants peppermint, origanum herb, cloves sand, then one performs self pressing, dried and cheese salting.

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

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