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

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and may be used in production of soft cheeses. Method envisages pasteurisation and coagulation of a mixture of goat, cow and sheep milk at ratio of 2:1:2, moulding with simultaneous mixing of cheese grains with starter, cooling, salting, self-pressing and drying. Before pasteurisation, pectin is added to the mixture in amount of 0.75 % of the weight of the feedstock mixture, and starter is represented by bacterial starter culture FD-DVS CHN-11 direct introduction lyophilised in amount of 5 % of fermentation mixture weight at 25 ± 2 °C.

EFFECT: soft cheese produced according to the declared method has increased nutritive and biological value, has improved organoleptic indices and probiotic properties.

1 cl, 2 tbl, 1 ex