METHOD OF PRODUCTION OF CHEESE

FIELD: processing technique of food products. ^ SUBSTANCE: method includes preparation of the milk for feathering, stipulating milk ageing, normalisation of its fat content, pasteurisation and colouring, introduction of sour-milk ferment at the temperature of 30-35°C. At the temperature 30-35°C while blending they introduce oil and fat phospholipid product obtained by extraction of phospholipid concentrates by ethyl alcohol at the ratio: phospholipid concentrates - ethyl alcohol (l:3)/(l:7) and at the temperature of 40-60°C with formation of alcohol-soluble and alcohol-insoluble fractions of phospholipids, separating the alcohol-soluble phospholipid fraction from the alcohol-insoluble phospholipid fraction and further vacuum drying of the alcohol-soluble fraction with production of oil fat phospholipid product, at this oil fat phospholipid product is introduced in the form of emulsion in the skim milk at the ratio oil fat phospholipid product - skim milk (1:3)-(1:5), and the content of oil fat phospholipid product is 0.5-1.0% to the milk mass. Into the obtained blend rennin is introduced, the clot is processed, cheese grain is formed, pressed, salted and left for ageing. ^ EFFECT: improved structural mechanical characteristics and increased water-retaining capacity. ^ 1 tbl, 2 ex