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

FIELD: food industry.

SUBSTANCE: soft cheese production method involves dry defatted milk reconditioning, standardisation, pasteurisation, cooling, concentration by way of ultrafiltration with usage of ultrafiltration membranes with 0.001 mcm diameter pores till the dry substances content in the concentrate is equal to 37-39%, homogenisation, pasteurisation at a temperature of 76-80°C with maintenance during 30 sec, cooling, introducing into the concentrate a bacterial starter in an amount of 2.0-2.5% of the concentrate weight or glucono-delta-lactone in an amount of 2.8-3.2% of the concentrate weight, sodium chloride in an amount of 2.8-3.2% of the concentrate weight, a milk-clotting enzyme preparation with activity equal to 100000 EA in an amount of 0.4-0.6 g per 100 kg of the concentrate, packing into consumer package, maintenance in 24±1°C chamber during 22±2 hours for protein coagulation and concentrate conversion into cheese.

EFFECT: invention allows to obtain a product with high consumer properties independent of the year season, increase the coefficient of usage of all the constituent parts of milk, exclude the whey separation operation, decrease expenditure of the bacterial starter and enzyme preparation and obtain a clot in consumer package.

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