METHOD FOR PRODUCTION OF SOFT RENNET CHEESE Russian patent published in 2017 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method involves pasteurisation of standardised milk, cooling to fermentation temperature, introduction of a starter, consisting of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetilactis, lactobacillus casei and buckwheat or oat bran in an amount of 4.0 % of weight of standardised mixture. Bran is pre-dried at temperature of 170–190 °C for 5–7 minutes and cooled to temperature of 20 °C. Method comprises coagulation of mixture, kneading, removal of whey and salting. Flax seeds are added an amount of 0.3 % of mass of obtained granular curd, which is pre-dried at 200 °C for 5 minutes, and cheese whey, ripened with starter consisting of S. thermophilus, L. acidophilus and Bifidobacterium bifidum, and/or B. longum, and/or B. Adolescentis, and cooled to 10 °C in an amount of 5 % of mass of obtained granular curd, performing self-pressing and packaging.

EFFECT: method enables to obtain soft rennet cheese having high biological and nutritive value, probiotic properties and high organoleptic properties.

1 cl, 2 tbl