METHOD FOR PRODUCING SOFT RENNET CHEESE Russian patent published in 2021 - IPC A23C19/02 A23C19/68 

FIELD: dairy industry.

SUBSTANCE: invention relates to the cheese-making industry of the dairy industry. The method for producing soft rennet cheese consists in normalizing the milk to the mixture fat content of 3.4%, pasteurizing at a temperature of 65±2°C with a soaking of 20 to 25 seconds, introducing calcium chloride aqueous solution into the milk at a rate of 0.1 to 0.4 g of anhydrous salt per 10 kg of mixture at a coagulation temperature of 32-34°C and an enzyme preparat. The mixture is stirred for 3-5 minutes and left for 40-50 minutes before the formation of the clot which is cut into 1-1.5 cm cubes to produce cheese grain that is heated to a temperature of 38-40°C for 15-20 minutes when continuously stirred. The part of the serum is then removed in such a way that the cheese grain is covered with it by 1-2 cm and moulded in forms where the cheese grain for 15 minutes so that the serum drains. Then it is left for an hour for self-pressing with flips every 15-20 minutes. The cheese is placed in a container with a serum heated to a temperature of not more than 80°C and boiled for 30-60 minutes maintaining the temperature. Then the surfaced cheese is selected, dried, cooled and additionally pressed in order to produce the scones which are salted on both sides in an amount of 8% of the mass of the cheese and on one side roasted black sesame is added of not more than 15 g per kg of cheese. The cheese scones are then rolled in half, additionally dried and cooled for 45 minutes at room temperature and during this time at least once flipped. The produced dried cheese is wrapped in wax paper and placed for cooling and ripening for 1-5 days.

EFFECT: method enables improving quality of the product and extending its assortment.

1 cl, 1 ex