CHEESE PRODUCT MANUFACTURE METHOD Russian patent published in 2015 - IPC A23C19/00 A23C19/02 A23C19/04 A23C19/32 

FIELD: food industry.

SUBSTANCE: method envisages milk pasteurisation, cooling to fermentation temperature, introduction of acetic acid into the cooled pasteurised milk, introduction of calcium chloride, introduction of a starter containing lactic streptococci, rennet or milk-clotting enzyme or microbiological origin, introduction of a filler in an amount of 30 - 60 wt %, stirring, coagulation, whey removal, food salt introduction, moulding.

EFFECT: method allows to create a dense consistence integral cheese product, flexible, elastic, capable of keeping the preset shape and containing a filler.

2 cl