METHOD OF PROTEIN PASTE PREPARING Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: method involves milk heating, separation, cream homogenization at 65-70 C, thermal treatment for 10 min and cream cooling. Defatted milk is pasteurized, cooled, fermented with mesophilic lactic acid streptococci. Then calcium chloride, chymosin or pepsin were added. Mixture is stirred, fermented, clot is treated, whey is removed, grain is washed and dried for 1-4 h. Cream is heated up to 20-30 C and mixed with grain in mixer at 20-34 C and rate 1200-1500 rev/min. Stirring is repeated 4-5 times by 3-5 min. Granulated sugar and/or vegetable oil (filler) and vitamins and aromatic substance were added to the mixture at stirring. EFFECT: improved method of protein paste preparing. 5 cl, 2 tbl