RU2242135C2 - Method for manufacturing curd cheese mass and method for manufacturing processed cheese based upon curd cheese mass - Google Patents

Abstract

FIELD: food industry, dairy industry.

SUBSTANCE: the method deals with thermal treatment of whole milk, fish raw material and soybean milk, thermal treatment of soybean milk should be carried out at 121-123 C for 15-20 min. As fish raw material one should use fish filet, its thermal treatment should be performed by boiling in whole milk to be reduced up to 0.1-0.5 mm. Ingredients should be cooled up to fermentation temperature to be mixed followed by introduction of sodium caseinate and brewing agent. Mixture should be fermented at 36-38 C for 5-6 h, heated up to 48-50 C for 1.0-1.5 h. Thermal treatment of fish filet should be carried out at 80-95 C for 7-10 min. After obtaining curd cheese mass one should prepare processed cheese dealing with preparation of the mixture containing curd cheese mass obtained by item 1, sodium bicarbonate, cream, flavor additives of plant origin as puree, butter, common salt. Flavor additives, butter, common salt and cream should be supplemented before processing. Processing should be performed at 78-82 C for 15-20 min. For preparing puree one should apply either rhubarb or Jerusalem artichoke, or dried apricots, or raisin and carrots. The innovation enables to simplify technological process, decrease product cost price, obtain product of improved organoleptic parameters and give the product restorative and prophylactic properties due to improving its biological and nutritive value.

EFFECT: higher efficiency of manufacturing.

4 cl, 6 ex

Description

The invention relates to the dairy industry and can be used in the production of processed cheeses with vegetable fillers.

A known method of producing processed smoked cheese, comprising mixing dairy and fat components, adding melting salts and refined smoke flavoring, which is pre-mixed with either a solution of melting salts or a fat emulsion (USSR AS No. 1746990, 5 A 23 C 10/082 )

A known method of producing processed cheese "Youth", for which fresh bold and fat-free cheeses, cottage cheese, butter, skimmed milk powder, salt melters are mixed, then the mixture is heated to 70-75 ° C, granulated sugar is added, continuing to warm to temperature 87-93 ° C, melted at this temperature for 15-20 minutes and 1-2 minutes before the end of melting, pumpkin jam is introduced, the mixture is thoroughly mixed, packaged and cooled (AS USSR No. 1695867, A 23 C 19/084).

A known method of producing processed cheese, for the implementation of which use cheese for melting and cottage cheese in a ratio of 1: 2, as a filler - sea buckthorn, mashed with sugar, in the amount of 5-6% of the volume of the mixture, sugar is used in the amount of 12-13% of the volume of the mixture, while the filler and sugar are introduced into the mixture at a temperature of 85-87 ° C (USSR AS No. 1708246, A 23 C 19/08).

A known method of obtaining processed cheese "Clanvi", including the preparation of a mixture for melting, which includes rennet cheese, the introduction of a fat emulsion obtained by emulsification of vegetable oil, raw milk and water, mixing the mass, melting and packaging. At the same time, minced fish, soy dispersion, salt and sea kale are additionally introduced into the fat emulsion (RF patent No. 2141212, 6 IPC A 23 C 19/08, 19/093).

The disadvantages of this method are:

introduction of minced fish into the fat emulsion without preliminary heat treatment, while the smell of fish is not eliminated, the shelf life of the fat emulsion is reduced, the process of ripening is complicated;

the use of soy emulsion or soy milk obtained from soybeans without proper heat treatment, which affects the organoleptic characteristics of the finished product, as it does not eliminate the smell and taste of raw soybeans.

A common disadvantage of these methods is the use of expensive rennet cheese, which increases the cost of the finished product.

Closest to the invention in terms of essential features is a method for the production of melted mass, comprising preparing a mixture containing fat-free cottage cheese and a salt-melter, melting at 63-67 ° C for 10-20 minutes, adding an additive in the form of a powder from fruit and vegetable raw materials , sugar, butter, packaging and cooling. In this case, salt is additionally added to the molten mixture, and sodium bicarbonate is used as the melting salt (RF Patent No. 2173054, 7 IPC A 23 C 19/08).

The disadvantages of the prototype are:

the introduction of additives from fruit and vegetable raw materials, sugar, butter after melting, which increases the complexity of the process, since after melting the mass becomes unplastic, stiff, worse to mix;

low biological and nutritional value due to the low content in the resulting product of amino acids and protein, characteristic of fish and soy milk;

the introduction of additives from vegetable and vegetable raw materials in the form of a dry powder significantly reduces the content of vitamins and nutrients, reduces the nutritional value of the product, worsens its organoleptic characteristics.

When creating an invention - a method for the production of processed cheese, the following tasks were set: reducing the cost of the product, increasing the biological value and giving the product general strengthening and preventive properties, as well as expanding the range of processed cheeses.

The tasks are achieved through the use of curd cheese in the manufacture of processed cheese, which additionally contains fish fillet and soy milk.

A known method of producing cottage cheese "Narine", including the preparation of a milk base, homogenization, pasteurization and bringing the temperature of the milk base to the fermentation temperature, introducing the yeast into the milk base, ripening, processing the clot, self-pressing, pressing, cooling, aging and packing in containers, and soy milk is used as the milk base (RF patent No. 2146456, 7 A 23 C 19/078, 19/02).

The disadvantage of this method is that the pasteurization of soy milk does not eliminate the unpleasant taste and smell of raw soybeans, which affects the taste of the finished product. In addition, the product has a low nutritional and biological value due to the lack of essential amino acids contained in fish.

A known method of producing a product with biological activity, including the introduction of a biologically active additive into the milk, fermentation, souring and cooling, while homogenized blanched gonads of hydrobionts in the amount of 5-20% by weight of milk are introduced as a biologically active additive (RF patent No. 2115325, 6 IPC A 23 C 9/13, 19/05, 9/127).

The disadvantage of this method is that when blanching gonads, there is a decrease in the biological value of the product due to the loss of amino acids contained in the raw material. This significantly reduces the general strengthening and preventive properties of the product. In addition, the resulting product does not have the nutritional properties imparted by soy milk.

Closest to the claimed method according to the set of essential features is a method for producing cottage cheese, including heat treatment of soybean dispersion, cooling to the fermentation temperature, fermentation with bacterial fermentation, fermentation of the mixture, separation of whey and self-compression of the obtained clot. Moreover, before the mixture is fermented, an additional 15-2000% of raw milk is added, and before the heat treatment, the soybean dispersion is pre-homogenized with minced fish, vegetable oil and sodium chloride, and fermentation is carried out in the presence of milk-clotting enzyme and alkali metal salts (RF Patent No. 2150839, 7 A 23 C 19/076).

The disadvantages of this method are:

- heat treatment of soy milk at 80-95 ° C does not eliminate the unpleasant taste and smell of raw soybeans, which affects the taste of the finished product;

- the use of fish raw materials in the form of minced meat reduces the biological value of the final product due to the loss of water-soluble proteins upon preliminary receipt of minced meat from fish fillet;

- the introduction of minced fish into soy dispersion without preliminary heat treatment does not eliminate the smell of raw fish and promotes the growth of pathogenic flora before and during ripening;

- in addition, the additional introduction of milk-clotting enzymes and salts of alkali metals complicates the technology for producing the product and leads to its appreciation.

The objective of the method of obtaining curd is to simplify the process, reduce the cost of the product, obtain a product with improved organoleptic characteristics, as well as giving it general strengthening and preventive properties by improving its biological and nutritional value.

The tasks are carried out as follows. For the manufacture of curd, heat treatment of soy milk, whole milk and fish raw materials is carried out, which is used as a fish fillet. In this case, the heat treatment of soy milk is carried out at a temperature of 121-123 ° C for 15-20 minutes, and the heat treatment of the fish fillet is carried out by boiling in whole milk for 7-10 minutes at 80-95 ° C. After heat treatment, the fish fillet is crushed to 0.1-0.5 mm. Then the ingredients are cooled to the fermentation temperature, mixed, made with fermentation, sodium caseinate, fermented and pressed. Fermentation of the mixture is carried out at a temperature of 36-38 ° C for 5-6 hours, and before pressing, the mixture is heated to 48-50 ° C for 1.0-1.5 hours, with the following ratios of components, wt.%:

Soymilk 34-39

Whole milk 34-39

Fish fillet 15-20

Sodium Caseinate 2-5

Sourdough 5-7

When implementing this method, soy milk is subjected to heat treatment at 121-123 ° C for 15-20 minutes, separately from other components. A heat treatment temperature below 121 ° C is insufficient to destroy lipoxogenase, which gives the milk an unpleasant taste of raw soybeans, and also contributes to the inactivation of antidegistative factors. With an increase in temperature above 123 ° C, caramelization of soy milk and a decrease in the organoleptic properties of the finished product are observed. In addition, at temperatures above 123 ° C, significant losses of essential amino acids found in soy milk begin to be observed.

Thus, the heat treatment of soy milk at 121-123 ° C for 15-20 minutes is optimal. This allows you to improve the organoleptic characteristics of the finished product by eliminating the unpleasant odor inherent in raw soybeans, and also contributes to the inactivation of antidegative factors. After heat treatment, soy milk is cooled to a fermentation temperature of 36-38 ° C.

However, the temperature that is optimal for the heat treatment of soy milk is unacceptable for the heat treatment of fish fillets, since an increase in temperature above 95 ° C leads to the destruction of amino acids characteristic of the protein.

In this regard, the heat treatment of the fish fillet is carried out by boiling in whole milk at 80-95 ° C for 7-10 minutes. Heat treatment of fish fillet is necessary to eliminate the characteristic fishy odor and prevent the growth of pathogenic microflora during ripening. In this case, heat treatment of fish fillet by boiling it in whole milk avoids the loss of amino acids, as occurs with conventional blanching in water. Those. with simultaneous heat treatment of whole milk and fish fillet, an increase in the nutritional and biological value of the product occurs due to a decrease in amino acid losses, and the growth of pathogenic flora during souring is also prevented.

After heat treatment, the fish fillet is crushed on a cutter or on a top to a particle size of 0.1-0.5 mm. By grinding the fish fillet to the indicated sizes, small inclusions from the fish appear in the final product. Moreover, if pink salmon is used as fish fillet, the curd base acquires a pinkish tint, which significantly improves the appearance of the product.

Grinding a heat-treated fish fillet to a particle size of less than 0.1 mm leads to its homogenization with whole milk. Grinding to particle sizes greater than 0.5 mm complicates the process of ripening and lead to a heterogeneous curd mass. After grinding, the mixture is cooled to a fermentation temperature of 36-38 ° C.

The chilled components are mixed, lactic ferment and sodium caseinate are introduced into them. Adding sodium caseinate to the mixture allows you to increase the nutritional value of the product, additionally enriches it with protein. In addition, when sodium caseinate is added, the viscosity and stability of the product increase, which contributes to a more rapid production of a clot and a reduction in the ripening time.

Fermentation is carried out for 5-6 hours at 36-38 ° C until a clot with an acidity of 74-78 ° T is formed. The process of fermentation at 36-38 ° C favorably affects the growth of lactobacilli. The specified temperature regime contributes to a more rapid course of fermentation, which when using this method is carried out without additional introduction of substances that accelerate the process of fermentation. Moreover, the fermentation of the mixture at a temperature of less than 36 ° C and less than 5 hours is not enough for the formation of a clot with an acidity of 74 ° T; fermentation of the mixture at a temperature of more than 38 ° C and more than 6 hours leads to a lengthening of the process and to obtain a clot with an acidity of more than 78 ° T, which affects the organoleptic characteristics of the curd mass.

After fermentation, serum is separated from the resulting mass. For this, the bunch is heated to 48-50 ° C for 1-1.5 hours. Heating the bunch to a temperature of less than 48 ° C for less than 1 hour is not enough to compress the bunch and separate the moisture (syneresis process), heating the bunch over 50 ° C over a period of more than 1.5 hours leads to an increase in acidity over 78 ° T.

Self-compression of the resulting clot lead for 1-1.5 hours to a moisture content in the clot of 72-68%. Self-pressing a clot less than 1 h is not enough to completely remove the released moisture; and self-pressing a clot for more than 1.5 hours lengthens the process, while the organoleptic characteristics of the curd mass deteriorate, as it becomes excessively dry.

For the manufacture of cottage cheese in this method, whole milk is partially replaced with soy milk, while whole and soy milk are taken in a ratio of 1: 1, and the ratio of each of these components to the rest is 34-39 wt.%. Due to the partial replacement of whole milk with cheaper soybean, the cost of curd is reduced. In addition, such a replacement provides the most complete and balanced set of nutrients and amino acids in the finished product.

The introduction of whole or soy milk less than 34% does not allow to give the product the desired consistency, sour-milk taste and smell.

When making soy milk more than 39%, the color of the resulting product darkens, which affects its appearance. In addition, the introduction of whole and soy milk more than 39%, respectively, reduces the yield of the product.

The introduction of fish fillets in the amount of 15-20% is optimal. When making fish fillet less than 15%, the biological and nutritional value of the final product is reduced. The introduction of fish fillet of more than 20% does not allow to obtain the curd mass in the indicated way, since the process of ripening is complicated.

The addition of sodium caseinate less than 2% does not increase the viscosity and stability of the product, while the addition of sodium caseinate more than 7% leads to strong compression and compaction of the clot.

The present invention allows to reduce the number of process steps, reduce production costs of the product, improve its organoleptic properties, and also to obtain a product with a high content of amino acids due to heat treatment of fish fillet by boiling in whole milk.

The simplification of the process is carried out by reducing the number of operations associated with the introduction of additional components that reduce the time of ripening.

The cost reduction is due to the fact that this method does not require the introduction of vegetable oil, milk-clotting enzymes, as well as alkali metal salts.

The improvement of organoleptic properties occurs due to the appropriate heat treatment of soy milk, carried out separately from the other components.

The biological and nutritional value that contributes to giving the product general strengthening and prophylactic properties is due to the presence of amino acids that are preserved during heat treatment of fish fillets by boiling in whole milk.

Obtained using this method, the product - cottage cheese has a characteristic sour-milk taste and smell, the color of the product varies from white to light cream. In addition to agglomerates of cottage cheese, small inclusions of chopped fish fillet are present in the final product.

Examples of specific performance.

Example 1

Curd mass produced in example 1 includes, wt.%:

Soymilk 37

Whole milk 37

Pink Salmon Fillet 17

Sodium Caseinate 3

Sourdough 6

To obtain a curd mass of 37 kg of whole milk make 17 kg of pink salmon fillet. Heat treatment of pink salmon fillet is carried out by boiling it in whole milk for 8 min at 90 ° C, then it is ground on a Silent-Cutter cutter (Japan, 1976) to a particle size of 0.3 mm. The mixture is cooled to 37 ° C. Separately, soy milk is heated to 122 ° C for 17 minutes, then cooled to a temperature of 37 ° C and 37 kg of soy milk are combined with a mixture of whole milk and chopped pink salmon fillet. Then, 6 kg of acidophilus bacillus and 3 kg of sodium caseinate are added to the resulting mixture. The mixture is stirred and allowed to continue the process of ripening for 5.5 hours at a temperature of 37 ° C until a clot with an acidity of 75 ° T. Then the mixture is heated to 49 ° C for 1.2 hours, the serum is separated, and the resulting mass is subjected to self-pressing for 1.2 hours to form a clot with a humidity of 70%.

Example 2

Curd mass produced in example 2 includes, wt.%:

Soymilk 34

Whole milk 39

Rasp fillet 15

Sodium Caseinate 5

Sourdough 7

To obtain a curd mass of 39 kg of whole milk make 15 kg of rasp fillet. The heat treatment of the rasp fillet is carried out by boiling it in whole milk for 7 min at 95 ° C, after which it is crushed on a Silent-Cutter (Japan, 1973) to a particle size of 0.5 mm. The mixture is cooled to 38 ° C. Separately, 34 kg of soy milk is heated to 123 ° C for 15 minutes, then cooled to a temperature of 38 ° C and combined with a mixture of whole milk and chopped rasp fillet. Then, the lactic acid starter Bifilact D in an amount of 7 kg is added to the resulting mixture, sodium caseinate in an amount of 5 kg. The mixture is stirred and left for the process of ripening for 5 hours at a temperature of 38 ° C until a clot with an acidity of 76 ° T. Then the mixture is heated to 50 ° C for 1 h, the serum is separated, and the resulting mass is subjected to self-pressing for 1.5 h to form a clot with a humidity of 72%.

Example 3

Curd mass produced in example 3 includes, wt.%:

Soymilk 39

Whole milk 34

Pollock fillet 20

Sodium Caseinate 2

Sourdough 5

To obtain a curd mass of 34 kg of whole milk make 20 kg of pollock fillet. Heat treatment of pollock fillet is carried out by boiling in whole milk for 10 min at 80 ° C. Then the pollock fillet is ground on a Silent-Cutter cutter (Japan, 1976) to a particle size of 0.1 mm. The mixture is cooled to 36 ° C. Separately, 39 kg of soy milk is heated to 121 ° C for 20 minutes, then cooled to 36 ° C and combined with a mixture of whole milk and chopped pollock fillet. Then, the lactic acid starter Bifilact D in an amount of 5 kg is added to the resulting mixture, sodium caseinate in an amount of 2 kg. The mixture is stirred and allowed to continue the process of ripening for 6 hours at a temperature of 36 ° C until a clot with an acidity of 74 ° T. Then the mixture is heated to 48 ° C for 1.5 hours, the serum is separated, and the resulting mass is subjected to self-pressing for 1 hour to form a clot with a moisture content of 68%.

The objective of the method of manufacturing processed cheese is to reduce the cost of the product, increase the biological value, giving the product general strengthening and preventive properties, as well as expanding the assortment of processed cheese.

The tasks are carried out as follows. For the manufacture of processed cheese, a mixture is prepared containing a curd base, vegetable flavors in the form of mashed potatoes, butter, table salt, cream, sodium bicarbonate and water. The resulting mixture is melted and packaged.

As the curd base, curd mass is used, including soy milk, whole milk, fish fillet, sodium caseinate, sourdough and obtained by the method described above.

Prior to melting, curd is made of vegetable origin in the form of mashed potatoes, butter, table salt, cream, sodium bicarbonate and water, and melting is carried out at 78-82 ° C for 15-20 minutes in the following ratio of components, wt.% :

Curd mass 40-65

Butter 10-15

Flavoring additives

plant origin

in the form of mashed potatoes 10-20

Cream 10-20

Salt 1-1.5

Sodium bicarbonate 1.5-2.0

Water Else

The optimal amount of butter is 10-15%. The introduction of butter less than 10% is insufficient to obtain processed cheese with good taste; the use of butter over 15% leads to a rise in price of the product.

The introduction of table salt of less than 1% leads to a deterioration in the taste characteristics of the product and a decrease in the shelf life; the use of salt over 1.5% affects the taste of the finished product.

The introduction of sodium bicarbonate of less than 1.5% is not enough to melt the cheese; the use of sodium bicarbonate of more than 2.0% gives the product an alkaline flavor.

At the same time, vegetable-based flavoring additives in the form of mashed potatoes, butter, cream, sodium chloride, sodium bicarbonate and water are added to the curd mass before melting. This greatly simplifies the process, since before melting the curd is more plastic and soft, making it easier to process.

The introduction of plant-based flavors in the form of mashed potatoes allows you to get a product rich in vitamins, with a very delicate texture. This is due to the fact that the puree additionally contains moisture and this allows you to give the product a more delicate texture than when adding additives from fruit and vegetable raw materials in the form of a dry powder. In addition, the introduction of plant-based flavors in the form of puree, and not in the form of a dry powder, allows you to save vitamins and nutrients contained in plant materials, which increases nutritional value and improves the organoleptic characteristics of the finished product.

At the same time, it is optimal to add flavors of plant origin in the form of puree in an amount of 10-20 wt.%. When making flavorings of plant origin in the form of mashed potatoes less than 10%, the finished product does not acquire the taste properties characteristic of the plant material from which the flavoring additive is obtained (for example, rhubarb or Jerusalem artichoke, or carrots, or dried apricots, or raisins). The introduction of plant-based flavors in the form of mashed potatoes of more than 20 wt.% Makes the mixture excessively liquid and makes melting difficult.

To prepare flavors of vegetable origin in the form of mashed potatoes, rhubarb or Jerusalem artichoke, or dried apricots, or raisins, or carrots are used. When using this raw material, the finished product acquires good organoleptic characteristics, has an attractive appearance.

Additional cream in the curd mass allows you to give the product a more delicate texture, and also increases its nutritional properties. Making cream less than 10% does not lead to an improvement in consistency; the use of cream over 20% leads to a rise in price of the product.

The optimal melting mode for the curd mass with butter, flavors of vegetable origin in the form of mashed potatoes, cream, sodium chloride, sodium bicarbonate and water is melting at 78-82 ° С for 10-15 minutes. At a temperature below 78 ° C and a time of less than 10 minutes, a processed cheese of a uniform consistency does not occur, since this temperature is insufficient to melt small particles of fish fillet, which are part of the curd mass, as well as vegetable-based flavorings in the form of mashed potatoes. At temperatures above 82 ° C and a time longer than 15 minutes, the resulting product becomes hard and brittle, its organoleptic characteristics deteriorate.

The advantage of this method is that it avoids the use of expensive rennet cheeses in the production of processed cheese, which significantly reduces the cost of the final product - processed cheese.

The finished processed cheese made by this method has general strengthening and prophylactic properties due to the fact that the mixture for melting includes curd mass, which additionally contains soy milk and fish fillet and is characterized by a high content of essential amino acids and protein.

Examples of implementation.

Example 4

Cream cheese made according to example 4 includes, wt.%:

Curd mass 50

Butter 15

Flavoring Additive

vegetable

origin

mashed 15

Cream 15

Salt 1.3

Sodium bicarbonate 2.0

Water Else

15 kg of butter, 15 kg of cream, 15 kg of Jerusalem artichoke puree, 1.3 kg of table salt, 2.0 kg of sodium bicarbonate, 1.7 kg of water are added to 50 kg of cottage cheese obtained in the implementation of Example 1. The resulting composition was stirred, then melted at 78 ° C for 20 minutes. The resulting product is Packed in a package of polymeric materials and sent for storage.

The resulting processed cheese has a uniform consistency, a delicate pinkish tint, characteristic of pink salmon fillet, taste and smell - characteristic sour milk. The finished product has a light smack of walnut, obtained by adding mashed potato from Jerusalem artichoke. Shelf life 18 days at 0 - (+ 6) ° С.

Example 5

Processed cheese made according to example 5 includes, wt.%:

Curd mass 40

Butter 13

Flavoring Additive

vegetable

origin

mashed 20

Cream 15

Salt 1

Sodium bicarbonate 1.5

Water Else

In 40 kg of curd obtained by the implementation of example 2, make 13 kg of butter, 15 kg of cream, 20 kg of mashed apricots, 1.0 kg of salt, 1.5 kg of sodium bicarbonate, 9.5 kg of water. The resulting composition was stirred, then subjected to melting at 82 ° C for 15 minutes The resulting product is Packed in a package of polymeric materials and sent for storage.

The resulting processed cheese has a uniform consistency, the color is delicate, light orange, obtained by adding mashed apricots, the taste and smell are characteristic sour milk. The finished product has a light smack of apricot. Shelf life of 20 days at 0 - (+ 6) ° С.

Example 6

Processed cheese, includes, wt.%:

Curd mass 65

Butter 10

Flavoring Additive

vegetable

origin

mashed 10

Cream 10

Salt 1.5

Sodium bicarbonate 1.7

Water Else

In 65 kg of curd obtained in the implementation of example 3, make 10 kg of butter, 10 kg of cream, 10 kg of puree from rhubarb, 1.5 kg of salt, 1.7 kg of sodium bicarbonate, 1.8 kg of water. The resulting composition was stirred, then melted at 78 ° C for 20 minutes. The finished product is Packed in a package of polymeric materials and sent for storage.

The resulting processed cheese has a uniform consistency, taste and smell - characteristic sour milk, with a slight aftertaste of rhubarb. The finished product has a delicate light cream color. Shelf life of 20 days at 0 - (+ 6) ° С.

Claims (4)

1. A method of manufacturing a curd mass, including heat treatment of soy milk, whole milk and fish raw materials, grinding fish raw materials, cooling the ingredients to the fermentation temperature, mixing, introducing fermentation, fermentation and pressing, characterized in that the heat treatment of soy milk is carried out at a temperature of 121-123 ° C for 15-20 minutes, fish fillets are used as fish raw materials, the heat treatment of which is carried out by boiling it in whole milk, and then crushed to 0.1-0.5 mm, after cooling, the ingredients are mixed they are removed, followed by the addition of sodium caseinate and starter, the mixture is fermented at a temperature of 36-38 ° C for 5-6 hours, and before pressing, the mixture is heated to 48-50 ° C for 1.0-1.5 hours, in the following ratios of components, wt.%: Soymilk 34-39 Whole milk 34-39 Fish fillet 15-20 Sodium Caseinate 2-5 Sourdough 5-7 2. The method according to claim 1, characterized in that the heat treatment of the fish fillet by boiling it in milk is carried out for 7-10 minutes at 80-95 ° C. 3. A method of manufacturing cream cheese, including the preparation of a mixture containing a curd base, sodium bicarbonate, vegetable flavors, butter, salt, melting and packaging, characterized in that cream, water are additionally used to prepare the mixture as a curd base use the curd obtained according to claim 1, and vegetable-based flavorings are used in the form of mashed potatoes, and vegetable-based flavorings in the form of mashed potatoes, butter, p Boiled salt and cream, is introduced into the curd mass to melting, the melting is carried out at 78-82 ° C for 15-20 min, with the following component ratio, wt.%: Curd mass 40-65 Butter 10-15 Flavoring additives plant origin in the form of mashed potatoes 10-20 Cream 10-20 Salt 1-1.5 Sodium bicarbonate 1.5-2.0 Water Else 4. The method according to claim 4, characterized in that for the preparation of mashed potatoes use rhubarb, or Jerusalem artichoke, or dried apricots, or raisins, or carrots.