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

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used in production of soft rennet cheese without ageing. Method of producing soft rennet cheese involves separation, pasteurisation of milk raw material, cooling to fermentation temperature, adding acid milk whey, calcium chloride, starter consisting of a pure culture of bifidus bacteria strain Bifidobacterium longum B 379 M and lactobacillus L.helveticus in ratio of 1:1 and milk-clotting enzyme. Then method includes milk coagulation, curd processing and kneading granular curd. Dry water-soluble extract of thyme Thymus Serpyllum L. is added to granular curd in amount 0.3–0.5 % to weight of granular curd, or dry water-soluble extract of Paeonia Anomala L. root in amount 0.5–0.7 % to weight of granular curd, or dry water-soluble extract of Indian madder Rubia cordifolia L. root in amount of 0.5–0.7 % to weight granular curd in form of concentrated solution, obtained by dissolving a dry water-soluble extract in a small amount of milk whey, released after kneading granular curd. Method then comprises salting with edible salt in an amount of 1.2–1.5 % to weight of granular curd, self pressing and cooling of cheese.

EFFECT: invention enables to obtain soft rennet cheese without ageing, stable during storage to 10 days, with high consumer properties and organoleptic properties, as well as increasing output of finished product by 6–9 %.

1 cl, 2 tbl, 15 ex