METHOD OF PRODUCING VITAMINIZED SOFT CHEESE

摘要

FIELD: dairy industry.;SUBSTANCE: invention can be used in production of cheeses, in particular soft cheese. Method envisages milk raw material pasteurisation, coagulation of proteins with acid milk whey with formation of a clot, whey separation and cheese mass molding. When molding cheese mass, its layers are alternated with a layer of milled feijoa fruits with lemon juice. Then one performs self-pressing, dry cheese head surface salting, drying, cooling and packaging under vacuum with subsequent exposure for 5–7 days at temperature not higher than 4 °C.;EFFECT: invention allows to increase nutritive and biological value of cheese and extend its storage life.;1 cl, 1 tbl, 1 ex