METHOD FOR MANUFACTURE OF SOFT CHEESE Russian patent published in 2018 - IPC A23C19/02 A23C19/76 

FIELD: food industry.

SUBSTANCE: invention relates to the dairy industry, in particular to the cheese industry, and can be used in the production of cheese. This method involves pasteurizing the normalized mixture, cooling it to a coagulation temperature, adding lactic acid bacteria, calcium chloride and a milk-clotting enzyme preparation to the starter mixture. This is followed by rolling the mixture, cutting the resulting clot, setting and processing the curd, molding and self-pressing the curd, salting and packing the cheese. Before adding the milk-clotting enzyme preparation, a suspension of calcium phosphate nanoparticles in the form of hydroxyapatite (Ca₁₀(PO₄)₆(OH)₂) is added in the milk mixture. Then, the milk mixture is stirred and kept at rest for 2–8 minutes. Further, the hydroxyapatite nanoparticles in suspension have sizes from 2 to 20 nanometers, and their number relative to the weight of the milk mixture is 0.02–0.08 %.

EFFECT: invention allows to reduce the time of gelation, to increase the elastic modulus of the gel, to reduce the mass fraction of moisture, as well as to increase the mass fraction of lactose and calcium in the resulting cheese.

1 cl, 5 dwg, 1 tbl, 1 ex