METHOD OF CURD PREPARATION Russian patent published in 2000 - IPC

FIELD: dairy industry, particularly, production of curd. SUBSTANCE: method involves preliminary homogenization of soya dispersion with minced fish, vegetable oil and common salt, and mixing with raw milk. The latter is used in the amount of 15-2000%. Prepared mixture is cooled up to temperature of souring, and is soured by bacterial sour in presence of milk-coagulator and salts of alkaline metals. Then mixture is soured, whey is separated and spontaneously pressed. The method decreases labor intensity and duration of process due to reduction of time for souring. EFFECT: increased yield of product. 1 tbl, 14 ex