METHOD FOR PRODUCING SOFT CHEESE Russian patent published in 2021 - IPC A23C19/76 A23C19/45 A23C19/55 

FIELD: food industry.

SUBSTANCE: invention relates to the field of cheese making. Dairy raw materials are mixed with filler, which is used as a hydrolyzate from antlers in an amount of 1.5-2.5% of the mass of dairy raw materials. The hydrolyzate is obtained by water extraction of antlers, crushed to a degree of grinding of at least 100 microns, with subsequent soaking of antler flour with water at a ratio of raw material to water of 1:125-1:160 for 2-3 hours. Raw materials are extracted under the influence of ultrasonic vibrations with a frequency of 20 24 kHz and an intensity of 13-15 W/cm² for 1.5-2.0 hours at a temperature of 45-50°C. The resulting mixture is heated and kept at a temperature of 93-95°C for 20-30 minutes. A coagulant is introduced, which is used as gluconic acid in the form of a 20% aqueous solution in an amount of 3.5% of the milk volume. The mixture is reheated, the curd is precipitated, the released whey is separated and the curd is formed. The cheese is salted, dried, cooled, kept at a temperature of 8-12°C for 10-16 hours and packed.

EFFECT: invention provides an expansion of the range of soft cheeses with high biological nutritional value.

1 cl, 6 tbl