METHOD FOR PRODUCING SOFT COTTAGE CHEESE Russian patent published in 2023 - IPC A23C19/76 A23C9/12 

FIELD: dairy industry.

SUBSTANCE: method for the production of soft cottage cheese includes the preparation of a mixture, pasteurization, cooling to a fermentation temperature of 37±2°C, fermentation, fermentation to acidity of 70±5°T, self-pressing and pressing, cooling; cow or goat milk or their mixture is used for production, pasteurization is carried out at a temperature of 74±2°C with an exposure of 15-20 s, a combined starter is used as a starter, consisting of Bifidobacterium animalis subsp. Lactis, Lactobacillus acidophilus, Streptococcus thermophilus and yeast of the species Debaryomyces hansenii in a ratio of 1:1:1:1, rennet is added simultaneously with the starter, after fermentation, cooling is carried out to a temperature of 24±2°C and the product is matured within 2-4 hours.

EFFECT: obtaining a product with increased nutritional and biological value, in terms of organoleptic indicators, the product is as close as possible to the national Chekiz cottage cheese.

1 cl, 2 tbl