SOFT CHEESE PRODUCTION METHOD Russian patent published in 2015 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: method involves standardised milk pasteurisation, cooling to the fermentation temperature, preliminarily prepared grain component and milk-clotting agents introduction into the milk mixture, the mixture clotting, the produced clot treatment, whey separation, salting, moulding, self-pressing and packaging of ready cheese. The grain component is represented by a product of milling of grains sprouted and dried inclusive of all their anatomic parts; the grain component preliminary preparation involves distribution in a small portion of milk, the produced mixture heating to 43-47°C and maintenance at such temperature during 30-45 minutes under continuous stirring conditions; then the mixture heating is increased to 58-62°C during 15 minutes; the mixture is maintained at such temperature during 20 minutes under continuous stirring conditions. Then the mixture is heated to 70-75°C during 15 minutes and maintained at such temperature during 20 minutes under stirring conditions.

EFFECT: invention allows to manufacture digestible soft cheese and enhance nutritive and biological value of cheese.