SOFT CHEESE PRODUCTION METHOD Russian patent published in 2020 - IPC A23C19/68 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Soft cheese production method envisages milk standardization, milk division into two parts, wherein 3/4 of the total amount of milk is pasteurized at 88–90 °C for 4–12 hours, and the remaining portion at 90 °C for 5–10 minutes, cooling of both parts to 38–39 °C and mixing. It is followed by coagulation for 3–4 hours by adding 0.5–0.6 % starter consisting of inviscid probiotic strains Streptococcus thermophilus and Lactobacillus acidophilus at ratio of (5–8):1, respectively, a solution of calcium chloride and chymosin in form of 2.0 % solution, clot cutting and grain setting. At the end of grain setting to grain 10–20 % of whey protein concentrate is added, which is produced from curd or cheesy whey by precipitation with natural polymers of chitosan and pectin. Then 30–35 % of whey is removed, and Valitek therapeutic salt is added to cheese grains at the rate of not more than 2 % of salt in the ready product and curcumin in amount of 0.1–0.2 %. Then performing self-pressing, pressing and packing of cheese.

EFFECT: method allows to produce soft cheese with reduced caloric content and high content of whey proteins.

1 cl, 2 tbl, 3 ex