CHEESE AND ITS PRODUCTION Russian patent published in 2017 - IPC A23C19/04 A23C19/05 

FIELD: food industry.

SUBSTANCE: first raw material liquid containing casein is received. The second raw material liquid containing substances which inhibit the activity of protein-clinging enzyme cross-linking is got. The first raw material liquid with protein-clinging enzyme cross-linking is treated with producing a enzyme treated raw material liquid. Enzyme-treated raw material liquid is mixed with the second raw material liquid with obtaining a cheese milk. Cheese milk is transformed into cheese, using a coagulant. Transglutaminase, laccase, tyrosinase, peroxidase, sulfhydryl, glucose oxidase, protein - glutaminase or their mixture are used as protein-clinging enzyme cross-linking. The resulting cheese has a fat-free part moisture 67% or less, contains the raw material liquid treated with protein-clinging enzyme cross-linking and all cheese proteins have a molecular weight of less than 66 kDa.

EFFECT: product with a higher yield and preservation of the organoleptic properties of cheese, the cheese becomes softer, but its texture is preserved, a simple method of cheese producing is provided.

19 cl, 2 dwg, 5 tbl, 2 ex