METHOD FOR PRODUCTION OF COMBINED CHEESE PRODUCT Russian patent published in 2024 - IPC A23C19/55 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method for production of combined cheese product includes milk standardization, in which 50% of milk fat is replaced with vegetable fat “СолПро 724”, dry isolate of Shansong 90 soya protein, in amount of 25% of the total protein content in the milk mixture, when melting vegetable fat “СолПро 724”, at temperature of 65–68 °C, which are dispersed for 20 minutes and held for 35–45 minutes for protein swelling, milk mixture pasteurisation, cooling to coagulation temperature, introduction of a combination of Lactoferm starter cultures, consisting of the main starter MSTH, additional culture BF-1 of bifidobacteria, LPL.Plantarum protective culture, these cultures are introduced at ratio of 4:2:1, additionally using mesophilic starter RQ, representing spores of blue mould in amount of 0.5 g per 100 kg of milk-protein composite mixture, addition of calcium chloride, RENET microbial milk-clotting enzyme, coagulation, cutting and processing of the clot, during which it is heated at temperature of 43 °C, moulding, self-pressing, pressing, salting are carried out for 24 hours, drying of the ready product, maturation, packing and storage.

EFFECT: invention increases probiotic properties of the product, nutritive and biological value, as well as organoleptic properties.

1 cl, 7 tbl, 1 ex