CHEESE PRODUCTION METHOD Russian patent published in 2023 - IPC A23C19/68 

FIELD: dairy industry.

SUBSTANCE: invention relates to the dairy industry. The method for obtaining cheese is carried out as follows. The cow's milk is normalized and pasteurized. Milk is coagulated to obtain a clot by using table 9% acetic acid in an amount of 5-10% by weight of cow's milk. It is kept at a temperature of 50°C for 1 min with the appearance of a dense cheese mass at the bottom, while simultaneously adding 40 g of salt per 3 kg of milk to the cheese whey. The second heating is carried out, which is carried out in a two-stage mode - at a temperature of 70°C with stirring for 3-4 minutes. The clot is taken out and stretched in different directions, folded and again immersed in the serum with heating to a temperature of 70°C for 4 minutes. The cheese is formed into a ball. Before salting, the cheese is cooled in ice water to a temperature of 12-16°C, to a pH of 5.1 to 5.3 with slow cooling.

EFFECT: invention makes it possible to obtain cheese by selecting the optimal composition of acetic acid for cow's milk, which is expressed in accelerating the clotting process and improving product quality.

1 cl, 3 dwg, 2 tbl, 1 ex