METHOD FOR PRODUCTION OF DAGESTANI SOFT CHEESE WITH URBEKCH Russian patent published in 2020 - IPC A23C19/68 

FIELD: food industry; dairy industry.

SUBSTANCE: method for production of Dagestani soft cheese envisages coagulation of fresh cow milk with fat content of 3.9–4.1 % by adding calcium chloride, thermophilic starter cultures Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus and rennet at temperature 35–39 °C, clot cutting and kneading. Then cheese mass is placed into molds and held for 3–4 hours with check for drawing in 2 hours, with subsequent extraction from molds, cutting into small pieces, immersion in hot water for heating and kneading until homogeneous plastic mass. Plastic mass is stretched and added to it with filling from mixture of dark flax haricot with scavenger at ratio 1:3. Scared material is obtained by stretching cheese mass of young aged cheese by layer 1×1 m, cooling in water with temperature of 5–10 °C, cutting both for noodles and mixing with whipped cream at ratio of 2 liters of cream per 5 kg of noodles. After that, bags are formed and fastened, fast cooling in cold water or in 8–10 % brine with temperature of 8–10 °C for 10 minutes to 24 hours, until salt concentration in cheese is equal to 1.0 %.

EFFECT: method allows to reduce the technological cycle, increase nutritive value and antioxidant activity of cheese, produce cheese with sufficiently good organoleptic indices.

1 cl, 1 ex