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

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method comprises mixing milk raw material with a protein filler, heating produced mixture, adding acid milk whey, repeated heating at temperature 95 °C with holding for 7–9 minutes, deposition of cheese mass, separation of released whey and moulding cheese mass. Protein filler used is a homogenate of milled until smooth soft tissues bivalve molluscs – mercenaria and/or surf clam with water and vegetable oil, taken in ratio of tissue: water: vegetable oil of 1.0:1.0:0.05–0.1, with addition of table salt in amount of 1.1–1.4 % of total weight of mixture. Protein filler is added in amount of 20–25 % of weight of milk raw material. Acid milk whey used is acid cheese milk whey with acidity 200–210 °T in an amount of 30 % of total amount of milk and a protein filler. Method also involves heating a mixture of milk raw material with a protein filler to 90 °C.

EFFECT: invention enables to manufacture a quality product with improved consistency and organoleptic properties and high biological value.

1 cl, 2 tbl, 3 ex