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

FIELD: food industry.

SUBSTANCE: soft 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, pasteurisation, cooling to the coagulation temperature, introduction of a bacterial starter, calcium chloride and rennet, coagulation during (64±2) minutes, cutting into cubes, clot heating to 40-45°C during 30-40 minutes under continuous stirring conditions, whey separation, self-pressing and salting in brine during 2-3 hours.

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

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