METHOD FOR PRODUCING MILK-CONTAINING PRODUCT WITH MILK FAT SUBSTITUTE PRODUCED USING SEMI-HARD CHEESE TECHNOLOGY Russian patent published in 2021 - IPC A23C19/32 A23C19/55 

FIELD: food tech.

SUBSTANCE: invention relates to the food industry, in particular to the dairy industry. The method provides for obtaining a milk-fat emulsion, making a mixture of whole milk, skim milk and milk-fat emulsion, pasteurization, cooling and adding calcium chloride. The mixture is added to the industrial basic acid-forming bacterial starter culture consisting of lactococci Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. diacetilactis, in equal proportions, at a dose of 0.6-0.7% of the total volume of the mixture, as well as additional starter cultures Leuconostoc mesenteroides at a dose of 0.5-0.6% of the total volume of the mixture and Lactobacillus casei at a dose of 0.5-0.6% of the total volume of the mixture for the production of the product. Or a multi-species bacterial starter culture, including all of the above starter cultures at a dose of 1.7-1.8% of the total volume of the mixture with a ratio of components: Lactococcus lactis subsp. lactis - 1 part, Lactococcus lactis subsp. cremoris - 1 part, Lactococcus lactis subsp. diacetilactis 1 part, Leuconostoc mesenteroides 3 parts, Lactobacillus casei 3 parts. In this case, the content of viable cells (CFU) in the used industrial starter cultures should be at least 2.5 × 10⁹ CFU/cm³. Then rennet is added. The mixture is rolled up, the curd is cut, the curd is set, the second heating is done, the curd is processed, the cheese head is molded, self-pressing and pressing. After that, salting and ripening are carried out for 30-35 days.

EFFECT: method allows improving the organoleptic properties of a milk-containing product, expressed in the enhancement of its taste and the formation of an elastic-plastic consistency.

1 cl, 4 tbl, 2 ex