METHOD FOR PRODUCING SOFT CHEESE Russian patent published in 2022 - IPC A23C19/76 

FIELD: dairy industry.

SUBSTANCE: invention relates to the dairy industry, in particular, to cheese-making, and can be used in the production of soft acidic and rennet cheeses for functional and healthy nutrition, enriching the diet of the population of various age groups. The method for producing soft cheese includes pasteurisation of normalised goat milk, cooling the milk to the fermentation temperature, introducing a previously prepared grain component, fermenting the resulting mixture, introducing milk-clotting agents, clotting the mixture, processing the resulting clot, separating whey, salting, moulding, self-pressing, and packaging the finished cheese. Fried green buckwheat flour in an amount of 1.5 to 2.0 wt.% of the goat milk is introduced as a grain component. The mixture is fermented using a starter culture BK-Uglich-5A on pure cultures of Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Diacetilactis, Leuconostoc mesenteroides subsp. Cremoris, Lactobacillus plantarum, and a BY700 starter culture on pure cultures of S. thermophilus and L. Bulgaricum, as well as bifidobacteria BB-12S. Calcium chloride at a concentration of 0.1 wt.% in the amount of 40% of the weight of the solution and rennet enzyme in the amount of 2 g per 1,000 liters of the goat milk are used as milk-clotting agents.

EFFECT: increase in the output of soft cheese by 7%, increase in the shelf life of the product by 5 days, production of soft cheese with high organoleptic characteristics, high nutritional and caloric value, high probiotic properties, allowing it to be considered a functional product, product of a healthy diet, enriching the diet of the population of various age groups.

1 cl, 1 ex, 2 tbl