СПОСОБ ПРОИЗВОДСТВА МЯГКООГО СЫРА

摘要

FIELD: milk industry. ^ SUBSTANCE: method involves pasteurizing milk having acidity less than 19 T; cooling to fermentation temperature; providing curdling of mixture; kneading; separating whey; salting; introducing symbiotic whey additive having dry substance content of 28-45% and acidity less than 150 T, said additive being fermented with probiotic cultures of acidophilous bacteria and/or bifidus bacteria, in an amount of 5-25%; simultaneously subjecting cheese mass to thermal processing during 1.5-5 hours at temperature of 36-39 C; cooling resultant cheese; slightly drying and directing for ripening. ^ EFFECT: increased efficiency and improved quality of soft cheese. ^ 3 tbl, 3 ex