METHOD FOR PRODUCTION OF SOFT CHEESE WITH WHITE MOLD Russian patent published in 2022 - IPC A23C19/68 A23C19/76 

FIELD: dairy industry.

SUBSTANCE: method for the production of soft cheese with white mold includes mixing of milk raw materials with a filler, cooling, fermentation, and ripening of the mixture by introduction of calcium chloride, a starter culture of lactic acid microorganisms, spores of Penicillium candidum mold, and rennet, cutting of clot, separation of isolated whey, and formation of cheese mass, salting, drying, cooling, and ripening, while a semi-finished product of pine nut kernel is used as a filler, in amount of 5-10% of the mixture weight, obtained in MAG-50 mechano-acoustic homogenizer by hydromechanical dispersion of pine nut kernel and water, in a ratio of 1:1.5, at an initial temperature of 18-22°C, heating to 63-65°C, for 20-25 min, and exposure at this temperature for 20-30 min, while ripening is carried out at a temperature of 8-12°C for 30-40 days.

EFFECT: method allows for an increase in the yield of a product with a high nutritional value and improved organoleptic indicators.

1 cl, 2 tbl, 2 ex