METHOD FOR PRODUCTION OF RENNET CHEESE WITH PUERARIN Russian patent published in 2024 - IPC A23C19/68 A23C19/32 

FIELD: dairy industry.

SUBSTANCE: invention relates to dairy industry, namely to cheese-making industry. Disclosed is a method of producing cheese. Method envisages preparation of raw materials by pasteurisation of milk at temperature of 72–74°C for 20 s with subsequent cooling to temperature of 42°C, adding 0.1 g/l of calcium chloride, cooling to temperature of 36°C, adding 0.06 g/l puerarin in the form of liposomes and stirring, fermentation by adding a Choozit starter, holding mixture for 20–30 minutes, adding 0.01 g/l of rennet Microbial Meito Rennet, coagulation with formation of a clot, cutting the clot, setting of cheese grains, second heating of the mixture to temperature of 40°C followed by holding for 30 minutes, moulding, self-pressing, pressing, salting in 20% sodium chloride brine for 2 hours, ripening at temperature of 8–12°C for a month.

EFFECT: invention allows to expand the range of functional food products.

1 cl, 1 ex