SOFT CHEESE PRODUCTION METHOD Russian patent published in 2015 - IPC A23C19/76 A23L1/03 

FIELD: food industry.

SUBSTANCE: one mixes milk raw material with a filler represented by a nucleoprotein complex of DNA of salmon fish milts in an amount of 40-50% of the milk raw material weight. One performs the mixture heating, introduction of acid cheese milk whey ripened with pure lactic acid bacteria cultures with acidity equal to 200-210°T in an amount of 30% of the milk raw material and filler mixture weight. One proceeds with repeated heating, maintenance during 7-9 minutes, settling of cheese mass, separation of released whey and moulding of cheese mass.

EFFECT: invention allows to produce a quality product with a biological value and improved organoleptic properties.

2 tbl, 4 ex