METHOD FOR PREPARING CURD PRODUCT Russian patent published in 1998 - IPC

Abstract RU 2113129 C1

FIELD: dairy industry. SUBSTANCE: nonfat milk is pasteurized and cooled up to temperature of souring. Then sour, calcium chloride and rennin, or pepsin and calcium chloride are introduced in product and mixed. Prepared curd is heated, cooled, separated and mixed with cream. Fruit-and-berry or vegetable filler is introduced in prepared mass and prepacked. EFFECT: increased shelf storage life; improved structure of product. 4 cl, 3 ex

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RU 2 113 129 C1

Authors

Kompaniets Leonid Andreevich

Orlov Aleksandr Sergeevich

Dates

1998-06-20—Published

1997-10-16—Filed