CHEESE AND ITS PRODUCTION Russian patent published in 2017 - IPC A23C19/02 A23C19/09 

FIELD: food industry.

SUBSTANCE: method for the cheese grain production is implemented in the following manner. The primary goods are provided. These goods are exposed to the coagulation stage by the addition of the enzyme for the curd formation. The crud is cut with obtaining the crud mixture of the cheese grain and whey. The mixture is exposed to the thermal processing stage, at which the curd mixture temperature is risen to the range from 60 to 95°C while stirring. The separation of the whey from the mixture with obtaining the cheese grain with protein concentration from about 10 to about 35%, with a ratio Ca/protein from about 18 to about 35 mg/g, preferably from about 30 to about 32 mg/g and pH from about 6 to about 7. The cheese is obtained from the obtained cheese grain.

EFFECT: group of inventions allows to obtain the stable cheese grain, which does not stick into the ball, which does not melt and does not burn on the surface when frying.

26 cl, 1 dwg, 1 tbl, 6 ex