METHOD FOR PRODUCTION OF RENNET CHEESE Russian patent published in 2016 - IPC A23C19/00 A23C19/72 A23C19/64 A23C19/14 

FIELD: food industry.

SUBSTANCE: method involves two successive pasteurisations of raw milk with holding between in, cooling pasteurised raw material to temperature of coagulation and introduction of a bacterial starter, calcium chloride and milk-clotting enzyme preparation. Mixture is held for formation of rennet clot, then cut, producing cheese grains and repeated heating. Method includes forming from cheese grains a cheese head, which is maintained for self-pressing, during which cheddaring of cheese head is carried out to a pH of 5.3-5.5. Cheese head is salted in brine from a mixture of sodium chloride and potassium and/or sodium nitrate, sterile air dried, packed in polymer film and delivered for ageing.

EFFECT: method allows to accelerate process of production of cheese and enhance its quality.

1 cl, 3 ex