FIELD: dairy industry.
SUBSTANCE: method for production of rennet semi-hard cheese with grapes is proposed. The method includes maturation of milk, pasteurization, normalization, preparation of normalized milk for clotting, curdling and curd processing, shaping, self-pressing, cheese pressing, salting, cheese ripening. Before forming, pieces of grapes that have undergone heat treatment in a water bath are added to the cheese grain.
EFFECT: expanding the range of semi-hard cheeses in the market of the dairy industry, increasing content of antioxidants, micro- and macroelements in cheese, increasing organoleptic characteristics, and increasing the biological value of cheese.
1 cl, 1 dwg, 2 tbl
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