METHOD FOR PRODUCING SOFT STATED MILK CHEESE Russian patent published in 2022 - IPC A23C19/76 A23C19/45 

FIELD: cheese making.

SUBSTANCE: invention relates to the field of cheese making. Milk raw materials are mixed with a filler, which is used as a pine nut cake obtained by cold pressing, in an amount of 2.5-3% by weight of the mixture. The mixture is processed by dispersion in a mechanoacoustic homogenizer for 23-27 minutes, heating it to 68-72°C, which leads to the formation of a homogeneous consistency with pine nut cake components evenly distributed in milk. The dispersed mixture in the long-term pasteurization bath is heated to 78-82°C. A coagulant is introduced, the cheese mass is precipitated, the released whey is separated and the cheese mass is formed. The cheese is salted, dried, cooled, kept at a temperature of 8-12°C for 10-16 hours and packaged.

EFFECT: invention provides for the expansion of the range of soft sour-milk cheeses with high nutritional value and increased yield of the finished product.

1 cl, 2 tbl, 1 ex