SOFT CHEESE PRODUCTION METHOD Russian patent published in 2014 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: method involves standardised milk pasteurisation with a mixture of dry defatted milk and dry milk whey at a ratio of 1:1, cooling to the fermentation temperature, the mixture coagulation, kneading, the whey bleeding, salting, introduction of a cream bio-enricher fermented with a bacterial starter of LAT PB T probiotic cultures and self-pressing.

EFFECT: invention allows to increase food and biological value, probiotic properties and organoleptic indices of the product.

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