METHOD OF PREPARING SOFT SWEET CHEESE Russian patent published in 2019 - IPC A23C19/76 

FIELD: dairy industry.

SUBSTANCE: invention relates to the dairy industry, in particular to the production of soft cheeses. Method involves pasteurizing skim milk or normalized milk with a low fat content of 1.0 % at a temperature of 83–87 °C with a shutter speed of 10–30 s. This is followed by the coagulation of milk with acidic milk whey with titrated acidity 150–160 °T, obtained by adding to freshly filtered milk whey 2–3 % starter for soft cheeses, used in an amount of 5–8 % by volume of the mixture, or table, apple, wine vinegar in the amount per 100 kg of milk – 2 l of 5 % vinegar, or 5 % citric acid solution in the amount per 100 kg of milk – 2 l with constant stirring. Resulting cheese clot is kept in the tank for 10–12 minutes at a temperature of 83–87 °C. Part of the serum to 70 % is drained. Cheese clot and the remaining whey is cooled to a temperature of 40–45 °C. Cheese clot is chosen in the form and kept for self-pressing for 20–30 minutes. During this time, the cheese is turned over once. Then the cheese is cut into pieces and the surface of the pieces is treated with natural bee or artificial honey or natural fruit and berry syrups. Processed pieces of cheese are packed in a polymer film and sent to the chamber for ripening for 4–5 days at a temperature of 6–8 °C. After that, the cheese is sent to the cleaning, drying and hermetic packaging.

EFFECT: invention allows to improve the quality of soft cheese and increase its shelf life.

1 cl, 1 ex