METHOD OF CHEESE PRODUCTION

FIELD: food products manufacturing technique. ^ SUBSTANCE: method involves preparing milk for curdling which implies milk ripening, its standardisation by fat, pasteurisation, introducing lactic acid starter and rennet into milk for its curdling to produce a curd. Then the obtained curd is treated to produce curd granules which are then formed, pressed, salted and ripened. Prior to introduction of lactic acid starter and rennet lentil malt powder is added to the milk under the temperature of 30-35°C and with constant stirring; the lentil malt powder is produced by grinding in thin spiral-rotating film 0.1-0.5 mm thick under the temperature of 25-30°C and local pressure of 10-30 MPa. The lentil malt powder is added in the form of suspension in skimmed milk with the proportion lentil malt powder - skimmed milk equal to (1:3)/(1:5) and lentil malt powder content equal to 0.5-1.0% of the milk weight. ^ EFFECT: improved structural-mechanic properties, high nutritional and physiological value, moisture-retaining power and high oxidation resistance during storage. ^ 1 tbl, 2 ex