COMPOSITION OF SOFT CHEESE AND METHOD FOR PRODUCTION THEREOF Russian patent published in 2025 - IPC A23C19/76 

FIELD: dairy industry.

SUBSTANCE: invention relates to dairy industry, in particular, to cheese production. Disclosed is a soft cheese production method and a soft cheese composition. Method includes goat milk maturation, goat milk pasteurisation, cooling to coagulation temperature, introduction of starters, introduction of milk-clotting enzyme preparation of microbial origin, milk coagulation, clot cutting, clot and cheese grain processing, cheese moulding,wherein salt is added to goat milk before milk pasteurisation, a direct addition starter and a direct addition starter with a protective culture are added and milk is stirred at a temperature in range of 33-35 °C for 15 to 30 minutes, during moulding black cumin and fenugreek seeds are added, which are preliminarily maintained in hot water at a temperature in range of 80-95 °C for 25 to 35 minutes. Composition for production of soft cheese includes goat milk, salt, direct addition starter and direct addition starter with protective culture, milk-clotting enzyme preparation of microbial origin, black cumin, fenugreek, is made at the following ratio of components, kg/1,000 kg of the ready product: goat milk – 8,800-9,000, salt – 70.4-72, black cumin – 10-20, fenugreek – 10-20, direct addition starter – 0.528-0.540, direct addition starter – 0.528-0.540, direct addition starter with protective culture – 0.176-0.180, milk-clotting enzyme preparation of microbial origin – 0.07-0.108.

EFFECT: invention allows to increase storage life of soft cheese, reduce duration of technological process and improve organoleptic indices of soft cheese.

2 cl, 2 tbl, 5 ex