| 摘要 |
FIELD: dairy industry. ^ SUBSTANCE: claimed method includes pasteurization of milky raw materials at 95-97°C, coagulation by acid whey addition, and whey separation from clot up to dry matter content in cheese mass of 28-45 %. Then grinding, salting, agitation and drying are carried out. As raw material milk-and-vegetable mixture containing soy paste concentrate with dry matter content of 18-22 % in amount of 10-20 % based on mixture mass is used. In milk-and-vegetable mixture spices also may be added. ^ EFFECT: product of high quality, increased nutrition and biological value, and low cost; accelerated technological process. ^ 4 cl, 5 ex |
