METHOD OF PRODUCING EXTRACTED RENNET CHEESE Russian patent published in 2024 - IPC A23C19/68 A23C19/82 

FIELD: dairy industry.

SUBSTANCE: method of producing cheese involves the processes of pasteurization of milk, cooling, adding a solution of magnesium chloride in an amount of 10–30 g per 100 kg of milk, biological treatment of milk by adding a bacterial starter or activated bacterial concentrate of Lactobacillus acidophilus, mixing the mixture and keeping until the acidity increases by 1–1.2 units pH, then at a temperature of 37–38°C adding activated bacterial concentrates or bacterial fermentation of yoghurt cultures, adding milk-clotting enzyme, mixing, curdling, cutting, separating whey, melting the cheese mass, stretching the cheese mass and moulding the cheese, salting by adding salt with a reduced salt content to the cheese mass or by keeping the moulded heads in salt brine with reduced sodium content to achieve a salt concentration in cheese of not more than 1.5% in the finished product, drying the heads, packaging and storage.

EFFECT: method makes it possible to obtain soft cheese of the pasta filata type using probiotic microorganisms, which, in the form of metabolites, have positive effects on the human body, and functional ingredients.

1 cl, 2 dwg, 1 tbl, 2 ex