METHOD FOR PRODUCING SOFT CHEESE Russian patent published in 2023 - IPC A23C19/02 

FIELD: dairy industry.

SUBSTANCE: invention can be used for production of soft sour-milk cheeses from cow's milk without maturation. The method includes normalization of the milk mixture to a mass fraction of fat of 2.5%, homogenization, pasteurization at a temperature of 95°C, cooling to fermentation temperature. A starter is used for fermentation, consisting of a mixture of lactic acid L. delbrueckii sp. bulgaricus, S. salivarius sp. thermophilus and propionic P. freudenreichii subsp. shermani KM-186 microorganisms in a ratio of 1:2, respectively. Fermentation is carried out at a temperature of 37±2°C until pH 4.6-4.8 is reached. The whey is removed until the mass fraction of solids is 25%. Dried peeled crushed tubers of edible earth almond Cyperus esculentus L. Typus are introduced into the pressed mass in the amount of 10% by weight of the product and mixed. After that, they are packaged, cooled, and stored refrigerated.

EFFECT: increase of nutritional and biological value of soft cheese.

1 cl, 6 tbl, 1 ex