CHEESE PRODUCT PRODUCTION METHOD Russian patent published in 2015 - IPC A23C20/02 A23J3/16 

FIELD: food industry.

SUBSTANCE: method involves preparation of a milk base of soya bean milk, introduction of soya bean whey with acidity equal to 2.5-3.0 pH units into the milk base which is preliminarily fermented with a lactic acid bacteria starter, coagulation and moulding of a cheese product; before fermentation one introduces a biomass of preliminarily disintegrated protococcus microalgae in an amount of 20 % of the whey volume into the soya bean whey; additionally, the starter contains bifidobacteria.

EFFECT: invention allows to enhance nutritive value, dietary properties of the cheese product and intensify the fermentation process.

2 ex