METHOD OF PRODUCING CHEESE PRODUCT FOR ELDERLY NUTRITION Russian patent published in 2016 - IPC A23C19/09 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry, in particular, to production of cheese products for nutrition of elderly people. Standardised milk with fat content of 2.5 % is pasteurised at 73±1 °C with holding at 22±3 °C and cooled to 35±2 °C. With constant stirring, "Protamin" yeast hydrolysate is added in an amount of 0.73-0.75 % of weight of standardised milk. Obtained mixture is pasteurised and cooled to fermentation temperature 33±1 °C. Direct addition starter is introduced - multi-type concentrate BK-Uglich-No. 4 or BK-Uglich-5A, or BK-Uglich-MST. Holding for an hour while stirring constantly. Method includes adding calcium chloride, a milk-clotting enzyme and coagulation. Clot is treated, cheese grains are salted with salt in an amount of 0.5-0.8 % of its weight. Cheese grains are kneaded, followed by self-pressing and cooling cheese product. Before stirring dill can be added to cheese grains in amount of 0.3-0.5 % of weight of cheese grains.

EFFECT: invention is aimed at obtaining a product with increased biological and nutritive value, improved assimilability, functional and preventive properties.

1 cl, 1 tbl, 8 ex