METHOD TO PRODUCE SOFT CHEESE WITH BIOLOGICALLY ACTIVE PROPERTIES Russian patent published in 2017 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: invention relates to the method for production of soft cheese with biologically active properties. Method provides for mixing of milk stock with filler, heating of the produced mix, introduction of sour milk whey, repeated heating, cheese mass deposition, separation of released whey and formation of cheese mass, differing by the fact that filler is added in the amount of 1-2% of milk stock mass, and filler is nucleoproteid complex of herring milt roe in the amount of at least 1%, or pollock milt roe in the amount of 2%, or scallop gonads in the amount of at least 1.5%.

EFFECT: method provides for making a product with high food and biological value, improved consistence and organoleptic properties, and also expansion of assortment of fillers with biologically active properties to make soft cheeses.

3 tbl, 3 ex