METHOD OF PREPARING CURDS Russian patent published in 2000 - IPC

FIELD: dairy industry. SUBSTANCE: one adds to homogenized soybean milk, cooled to fermentation temperature, combined bacterial ferment containing acid-generation cultures Lactobacillus acidophilus strain 317/402, Lactobacillus cremoris and flavor-generation Streptococcus diacetilactis in amount 3-5 wt.% or 0.1- 0.4 wt.% of coagulant, or combination of 3-5% of the above ferment and 0.01-0.06 wt.% of coagulant. Resulting dietetic product contains extended spectrum of vitamins, amino acids, and other biologically-active substances. Method enables consuming product by persons suffering from intolerance to milk products caused by lactatedehydrogenase deficiency. EFFECT: increased nutritive and therapeutic quality of product for larger number of consumers. 5 cl, 4 tbl, 4 ex