METHOD OF PREPARING COTTAGE CHEESE "KARAT" Russian patent published in 2002 - IPC

FIELD: food industry; applicable in production of dairy products, particularly, protein dairy products. SUBSTANCE: method involves introduction in heated milk of salts solution of sodium polyphosphate in mixture with sodium ortophosphates in amount of 90-110 g/t of milk in ratio, respectively, (1-10): 1. Ratio of mono-sodium ortophosphate to disubstituted sodium ortophosphate and trisubstituted sodium ortophosphate is, respectively, 1: (0.1-2): (0.1-2). Milk is heated to temperature of 50-55 C, and separated. Fat-free milk is pasteurized, cooled to temperature of souring, and soured. Calcium chloride, rennet powder or pepsin are introduced in milk, mixed, soured, and curd is treated. Granular curd is heated, mixed and washed with water. Then granular curd is dried. At preparation of nonfat cottage cheese, granular curd is mixed with salt and fruit jam or fresh cranberry pulped with sugar, or honey, or mixture of herbs of sublimated drying, or paprika. When preparing fat cheese, cream is pasteurized after separation, homogenized at temperature 68-70 C, cooled and introduced in mixer for mixing with granular curd and salt. Salt is introduced in amount of 1-10 g per 1 t of prepared product. EFFECT: prolonged storage life; increased product food and biological value, and tastiness. 5 cl, 3 tbl