METHOD FOR PRODUCTION OF BRINED CHEESE Russian patent published in 2024 - IPC A23C19/68 A23C19/64 A23C19/32 

FIELD: dairy industry.

SUBSTANCE: disclosed is a method for production of brine cheese, which includes standardization and pasteurisation of milk, cooling to temperature of 16–20 °C, maturing by adding starter of 0.10–0.15%, prepared on Tibetan or kefir fungi, and holding until acidity is reached to 22–24 °T, heating the mature mixture to 34–35 °C, introduction of calcium chloride, an enzyme preparation and coagulation of mixture at 33–35 °C, cutting, setting grain, second heating to 40 °C, after molding and self-pressing, molded cheese heads are salted in 20% salt brine, then the cheese is removed from the brine, the heads are cut and placed for aging and storage in 8–10% brine of Valetek salt with 1% polydextrose and spices into a consumer container filled with pasteurized brine at 85 °C for 10 seconds with subsequent cooling to 10–12 °C for aging.

EFFECT: invention allows to produce cheese with low sodium content.

1 cl, 2 ex