CHEESE PRODUCTION METHOD Russian patent published in 2024 - IPC A23C19/32 A23C19/06 A23C19/14 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Cheese production method involves pasteurisation of a mixture of whole milk and defatted milk with final fat content of 3.5%, cooling, introduction of calcium chloride, lysozyme, a mixture of starter cultures and an enzyme preparation of animal origin, clot formation, clot cutting and grain setting, removal of whey, deoxidation with water, second heating, salting, self-pressing, pressing, salting of the obtained cheese in the pool and aging, wherein pasteurisation is carried out at temperature of 72 °C, the mixture is cooled to 32 °C, coagulation of the mixture is carried out for 40 minutes, the clot obtained after coagulation is cut for 15 minutes at speed of 2–4 rpm, the grains are placed for 15 minutes at speed of 6–8 rpm until cheese grains are obtained in cubes with a size of up to 7–8 mm, 30% of whey is removed, deoxidation with water is carried out to acidity 10 °T, second heating of cheese grains is carried out to temperature of 42 °C, after which cheese grains are dried for 40 minutes at rate of 10–12 rpm, salting of cheese grains is carried out by adding salt in amount of 3 kg per 1000 kg of the mixture, self-pressing is carried out for 40 minutes, pressing is carried out in five stages, salting of cheese is carried out in pool for 48 hours, after which cheese is dried for 48 hours at temperature 12 °C and air humidity 90%, cheese ripening is carried out for 45 days with cheese turning every 4 days, after cheese ripening it is covered with six layers of latex.

EFFECT: broader functional capabilities.

1 cl