SOFT CREAMY CHEESE PRODUCTION METHOD Russian patent published in 2020 - IPC A23C19/02 A23C19/76 

FIELD: dairy industry.

SUBSTANCE: present invention relates to a method for production of soft cream cheese. Method comprises preparation of recombined cream by heating high-fat cream or butter, or defatted milk fat before high-fat cream transition into liquid state with fat weight fraction of 72.5–99.8 % at temperature of 40–55 °C. Separately one prepares a mixture of drinking water and dry defatted milk 5–10 % and/or milk protein concentrate 0.5–3 % at temperature of 40–55 °C and intense stirring using a speed mixer to a homogeneous liquid state. Then one adds whole milk 15–25 % into the mixture and mixes with high-fat cream while stirring with the help of a pump and a mixer in a container. Produced recombined cream with fat content of 25–45 % is delivered for pasteurisation till 75–95 °C. Then in hot cream is added 5–10 % solution of citric acid or lactic acid, or white wine vinegar to achieve active acidity pH 4.5–6.2 and cream is maintained at temperature of 75–95 °C for beginning of coagulation process of milk protein during 0.5–3.5 minutes. Cream is supplied for cooling to temperature of 50–65 °C. After that cream is supplied for homogenisation at pressure of 90–180 bar. After homogenisation creamy cheese is packaged into consumer containers and transferred for further cooling to 0–6 °C. Method may also include adding flavoring substances at cooling step to 50–65 °C.

EFFECT: method increases efficiency of all components of milk, reduces technological losses of cream and, as a result, reduces cheese losses.

1 cl, 5 tbl, 1 dwg, 3 ex