| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves pasteurizing nut emulsion; cooling to ripening temperature; introducing enzyme such as mixture of Lactobacillus acidophilus and Str. thermophilus used in the ratio of 1:3 in an amount of at least 3%; introducing curdling ferment in the form of 20-30% aqueous solution, such as mixture of crystalline calcium chloride and powdered bischofite used in the ratio of 1:1; mixing resultant mixture for obtaining of cheese curd; providing maturation of cheese mass; introducing aromatizer, such as aminoacetic acid, in an amount of at least 0.03%. EFFECT: increased shelf life, nutritive and biological value of ready product. 2 tbl
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