METHOD FOR PRODUCTION OF SOFT CHEESE PRODUCT OF GOAT MILK WITH BEAN FILLER Russian patent published in 2015 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The method envisages goat milk pasteurisation at a temperature of 72-75°C, milk proteins coagulation (with formation of a clot) with a bacterial starter (containing Lactococcus lactis, Lactococcus cremoris mesophilic lactic lactococci and aroma-forming Lactococcus diacetylactis), rennet and calcium chloride, maintenance with subsequent removal of whey from the produced clot. Then one introduces an enriching filler represented by lentil or gram flour thermally treated with steam during 25 minutes under the pressure in the apparatus equal to 0.15 MPa. One performs self-pressing, moulding, salting and cooling.

EFFECT: invention allows to increase nutritive value of the product, increase the product yield and expand the range of soft cheese products.

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