METHOD FOR PRODUCTION OF CHEESE PRODUCT Russian patent published in 2023 - IPC A23C19/76 

FIELD: dairy industry.

SUBSTANCE: method for production of the cheese product as described below. Vegetable emulsion is pasteurized, which is used as an emulsion of sesame oil in soy milk, sesame oil is taken in an amount of 20-32% by weight of soy milk. The emulsion is cooled to the fermentation temperature. Bacterial lyophilized starter culture concentrated by direct application of “Lyofast 030 R” in an amount of 7% is introduced. The mixture is fermented, a lamb paste rennet Cuajos Caporal introduced as a coagulating enzyme is used in an amount of 1% of the mass of the produced vegetable emulsion and simultaneously with the enzyme, a complex food additive for Nutri Cheese 4408 cheeses is introduced in an amount of 20% of the mass of the produced vegetable emulsion. The mixture is mixed, a clot is produced, it is heated, cooled and the serum is separated. After separating the whey, the curd is mixed with dietary supplement Iron Chelate Evalar used as a filler in an amount of 2.0%. The mixture is heated, kept for 2-3 hours and aseptic packing is carried out.

EFFECT: present invention enables to produce a product with high biological and nutritional value, preventive, pre- and probiotic properties, as well as high organoleptic parameters.

1 cl, 2 tbl