FIELD: dairy industry.
SUBSTANCE: invention relates to the dairy industry. A method for producing suzma cheese (UF, white) is presented, which includes the technological stages of continuous mixing of milk ultraconcentrate and adding CaCl2 before or during the direct salting process, adding a starter culture of lactic acid bacteria to milk ultraconcentrate without using a salting membrane.
EFFECT: invention makes it possible to eliminate the problems associated with the texture and softening of the cheese due to the use of salt before coagulation during aging, as well as to obtain cheese without the use of a permeable or impermeable parchment (membrane) for salting.
17 cl
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