METHOD OF CURD PREPARATION Russian patent published in 2000 - IPC

FIELD: dairy industry, particularly, production of curd. SUBSTANCE: method involves introduction of filler in milk raw material. Mixture is pasteurized, cooled up to temperature of souring. Sour is introduced and mixture is soured, and after that, sour is removed. Prepared curd is spontaneously pressed and packed. Filler is introduced in the amount of 5-600% of milk raw material mass. Used as a filler is protein emulsion consisting of minced fish, vegetable oil and common salt and water. The method allows to reduce consumption of milk raw material with simultaneous increasing of prepared product yield up to 74.3% of mixture mass. EFFECT: simplification of process and reduction of its labor intensity; higher organoleptical properties of product. 1 tbl, 12 ex