| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is related to milk industry. The soft cheese production method involves addition of a starter to pasteurised milk in an amount of 0.8-1.2% of the milk volume, mixing, clot formation, salting, addition of Japan laminaria, preliminary boiled in dairy whey during 10-30 min and pureed, to the resultant clot in an amount of 0.1-10% of the clot volume, moulding and maturing. ^ EFFECT: invention allows to increase end products nutritional value. ^ 1 ex |
