HARD CHEESE PRODUCTION METHOD Russian patent published in 2022 - IPC A23C19/32 A23C19/06 A23C19/14 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method for production of hard cheese includes milk pasteurisation, cooling, introduction of calcium chloride, biological treatment of milk with acidophilic starter of nonmucosal strains, introduction of a mesophilic bacterial starter, a milk-clotting enzyme, rennet clot formation, clot cutting and setting of cheese grain, whey removal, second heating, self-pressing, pressing, salting and maturation, acidophilic starter is introduced at temperature of 37–39 °C, and the mixture is left for 30–40 minutes until acidity increases by 0.5–0.7 pH units, mesophilic bacterial cheese starter is introduced at temperature of 30–32 °C in the form of activated bacterial/bacterial concentrate/concentrates, second heating of cheese grains is carried out to temperature of 38–40 °C, 94–96 % of whey is removed in two steps, lysozyme is added in amount of 1.5–2.0 mg per 1 kg of cheese grains, after self-pressing the moulds with cheese are heated at 40–45 °C for 1.0–1.5 hours, pressing is carried out for 1.8–2 hours, and maturation in two stages.

EFFECT: invention allows to produce cheese with increased storage life, which is a functional food product and has pretentious properties of a metabiotic product.

1 cl, 3 tbl, 3 ex