METHOD FOR OBTAINING COMBINED ANALOGUE CHEESE Russian patent published in 2018 - IPC A23C19/02 A23C19/32 A23C19/68 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used in the production of soft analogue cheese products without maturation. Proposed is the method that includes pasteurizing and coagulating milk by introducing a ferment into the pasteurized milk, containing lactic acid bacteria Lactobacterium casei, Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, Leuconostoc cremoris, calcium chloride in the form of a 40% solution and a milk-coagulating enzyme preparation, forming a cheese mass, its self-pressing and connection with a pre-prepared spicy jelly mixture. Wherein the cheese mass is shaped into a cheese head in the form of a hollow cylinder with an outer diameter of 85 mm and an internal diameter of 38 mm, and the jelly mixture is poured into the longitudinal opening of the cheese head to form a combined product containing cheese and jelly in a 4: 1 by volume ratio. Spicy jelly mixture is prepared on the basis of, salted whey that forms during the self-pressing process and is heated to 80°C, agar and vegetable components, including dill, parsley and garlic, taken in mass ratios of 4.5: 4.5: 1, respectively, by heating the mixture to 100°C with aging for 2 minutes and cooling to a temperature of 65-70°C, with the following ratio of the components of the jelly mixture, wt. %: salted whey - 81.2; agar - 0.6; vegetable components - 18.2.

EFFECT: method makes it possible to improve the consumer properties of soft analogue cheese products without maturing.

1 cl, 2 tbl, 1 ex