SOFT CHEESE PRODUCTION METHOD Russian patent published in 2017 - IPC A23C19/76 A23C23/00 

FIELD: food industry.

SUBSTANCE: method provides adding curds to milk and heating the mixture without stirring at a temperature of 90-95°C, with separating the resulting serum after 10-15 minutes. Then adding to the remaining mass and thoroughly stirring until obtaining a homogeneous mass at a temperature of 35-40°C the following components: salt, sugar, butter, vegetable oil, eggs, baking soda and rhubarb meal. The termination of heating the resulting mass after the mixture increases in volume, and the formation of the resulting curd in a vessel pre-greased with heated butter, at the following ratio of the components, wt %: whole cow milk 40.0-42.0; curd 40.0-42.0; salt 0.9-1.0; butter 4.0-4.2; vegetable sunflower oil 0.7-1.4; chicken eggs 8.0-9.0; baking soda (sodium bicarbonate) 0.2-0.25; rhubarb meal 3.0-5.0.

EFFECT: method allows to obtain a product having nutritional and biological value.

1 dwg, 2 tbl, 1 ex