CHEESE PREPARATION METHOD Russian patent published in 2016 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: cheese production method envisages introduction of whey protein concentrate in the form of Simpless®-100 natural food additive, produced by way of microparticulation, into defatted milk before pasteurisation, pasteurisation, cooling to the coagulation temperature, introduction of a bacterial starter, calcium chloride and rennet, coagulation during 40-70 minutes, cutting into cubes, whey separation, clot heating to 34-37°C during 25-30 minutes under continuous stirring conditions, moulding, self-pressing and salting.

EFFECT: invention allows to obtain cheese with increased nutritive and biological value, low caloric content with usage of secondary milk raw materials and of the equipment available at cheese-making factories.

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