METHOD OF CURD PREPARATION Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: method involves treatment of cooled up to 6-10 C milk with sulfocationite under static conditions at mixing up to pH of 6.5-7.2. Then sulfocationite is separated, milk is heated, and formed curd mass is separated. Sulfocationite may be used with size of +0.63-1.6 mm. Treatment is conducted at volume ratio of sulfocationite : milk 1:5-15 for 10-15 min. Claimed invention allows to reduce duration of milk curdling in 10-20 times, and to clean prepared curd from mineral admixtures containing in milk raw material. EFFECT: increased quality of prepared dairy products, reduced expenditures. 3 cl, 1 tbl