METHOD OF PRODUCING SOFT RENNET BRINED CHEESE Russian patent published in 2025 - IPC A23C19/76 A23C19/64 A23C19/14 

FIELD: dairy industry.

SUBSTANCE: disclosed is a method of producing soft rennet brined cheese, involving pasteurisation of milk at 72°C for 30 min, cooling to 34°C, stirring for 1 min, starter introduction at rate of 1.6 g per 10 kg of milk, holding, thorough mixing, leaving mixture for 50 minutes at 34°C, periodic mixing, introduction of rennet at rate of 0.1 g per 10 kg of milk, pre-diluted with a small amount of boiled water with temperature of 35°C, stirring for 1 min, stopping movement of flows, leaving mixture for 60 minutes until clot formation, cutting the clot and leaving for 5 minutes, holding grain for 30 minutes, removing up to 80% of the whey, moulding of cheese mass in bulk at 22°C into moulds for self-pressing, introduction of an additive in the form of biomass of microalgae or cyanobacteria in amount of 8 g per 1 kg of cheese, self-pressing at 20°C with heads turning in moulds 4-5 times, placing moulds under the press and cooling at 10°C for 12 h, drying at room temperature for 2 hours with humidity of 90%.

EFFECT: invention ensures expansion of the range of cheese products.

1 cl, 3 tbl, 2 ex