METHOD FOR PRODUCING A CHEESE PRODUCT Russian patent published in 2023 - IPC A23C19/55 A23C19/93 

FIELD: dairy industry.

SUBSTANCE: method for producing a cheese product includes the stages of pasteurising the plant-based emulsion, cooling to the fermentation temperature, adding a starter, then a coagulating enzyme, mixing, forming a curd, heating, cooling said curd, separating the whey; after separating the whey, mixing the curd with a filler, heated to 60–65°C and packaging; an emulsion of sesame oil in whole milk is used as a plant-based emulsion, a direct-application dry concentrated bacterial starter "CHOOZIT LH 100 LYO" is used as a starter, a pepsin - renin cheese starter Meito is used as an enzyme, cedar cake in an amount of 2.5 wt.% is used as a filler, the bacterial starter is added simultaneously with the pepsin - renin cheese starter Meito, and the curd is pressed until heated.

EFFECT: creation of a product with high biological and nutritional value, as well as preventive and prebiotic properties.

1 cl, 3 tbl