SOFT CHEESE PRODUCTION METHOD Russian patent published in 2017 - IPC A23C19/02 A23C19/76 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for soft cheese production. Method comprises mixing milk raw material with a protein filler, heating the produced mixture, adding acid milk whey, reheating, sedimentation of cheese mass, separation of released whey and moulding of cheese mass. Protein filler is represented by a homogenate from milled trepang and/or cucumaria muscular tissues with water, taken in the tissue:water ratio: 1:2 and table salt in an amount of 1.1–1.4 % of total weight of the mixture. Protein filler is being added in an amount of 5–10 % of milk raw material weight. Milk whey is represented by acid cheese milk whey with acidity of 200–210 °T, which is being introduced in an amount of 30–35 % of total amount of milk and filler. Reheating is being performed at temperature of 95 °C with holding for 7–9 minutes.

EFFECT: invention provides production of soft cheese with improved organoleptical properties and higher biological activity.

1 cl, 2 tbl, 3 ex