METHOD FOR PRODUCING OF MIXED SOFT CHEESE "OSOBY"

FIELD: milk industry, in particular, production of soft mixed cheeses. ^ SUBSTANCE: method involves pasteurizing raw milk material such as milk-and-plant mixture containing milk and pasty soya concentrate with vegetable oil and dry substance content of 18-25% in an amount of 8-25% by weight of milk-and-plant raw material; exposing milk-and-plant mixture to ripening at temperature of 9-12 C during 14-18 hours. Pasty soya concentrate contains soya oil, or sunflower oil, or corn oil in an amount of 8%. Method further involves cooling raw milk material after pasteurization procedure; introducing bacterial starter, calcium chloride, milk-curding enzyme preparation; mixing and curdling; cutting resulted cord; kneading; removing whey; providing cheese self-pressing; salting and packaging. ^ EFFECT: increased nutrient and biological value, improved quality, increased yield of soft cheese, reduced consumption of raw milk material and process cost, simplified process and reduced processing time for producing of soft cheese. ^ 2 cl, 1 tbl, 1 ex