CHEESE ANALOGUE PRODUCTION METHOD Russian patent published in 2015 - IPC A23C20/00 A23C19/55 A23C19/93 

FIELD: food industry.

SUBSTANCE: method envisages preparation of the components mixture in the melter, the mixture containing low-fat cheese, low-fat curd, dry milk protein concentrate, dry defatted milk, dry cheese flavouring agent, culinary salt, cheese-melting salts in the form of a mixture of sodium citrate and sodium polyphosphate at a ratio of 1:1, 50% of the weight of "Soyuz 60" milk fat substitute, 70% of drinking water, consistency stabilisers in the form of a mixture of modified starch with reduced swelling temperature (70°C) and kappa-carrageenan; one proceeds with thermomechanical treatment of the produced mixture by way of its heating to 75°C during 3-5 minutes at the stirrer rotation rate equal to 150-300 rpm, addition of 50% of the weight of "Soyuz 60" milk fat substitute and thermomechanical treatment of the produced mixture by way of its heating to 80°C during 2-3 minutes at the stirrer rotation rate equal to 150-300 rpm under the conditions of rare atmosphere under a pressure of 0.1 - 0.3 bar, addition of remaining 30% of drinking water and the mixture thermomechanical treatment by heating to 90°C during 2-3 minutes at the stirrer rotation rate equal to 750 rpm under the conditions of rare atmosphere under a pressure of 0.3 - 0.5 bar, the manufactured product packing in a hot state and cooling; the following initial components ratio, wt %, is: low-fat cheese - 16.0-21.0, low-fat curd - 12.0-15.0, dry milk protein concentrate - 5.0-6.0, dry defatted milk - 2.0-2.5, milk fat substitute - 23.0-25.0, cheese-melting salts - 1.2-1.4, modified starch - 5.0-7.0, kappa-carrageenan - 0.5-1.8, dry cheese flavouring agent - 0.7-0.8, culinary salt - 0.5-0.6, drinking water - balance.

EFFECT: invention allows to obtain a homogeneous product with high viscosity and elasticity, enhance consistency density, improve taste and appearance, preserve nutritive value and decrease the raw material prime cost.

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