METHOD OF PRODUCING GLAZED CHEESE CURD Russian patent published in 2003 - IPC

FIELD: food industry. SUBSTANCE: method involves preparation of curd mass by mixing of curd with 65-75% moisture mass part and acidity of 180-220 T, sugar, filler preliminarily mixed with ten-fold quantity of sugar taken from total sugar content, and butter. Components are mixed for 10-15 min, and prepared curd mass is cooled up to temperature 0-2 C and molded. Curd temperature at mixing is 4-12 C. After packing of glazed cheese curd, its freezing is carried out at constant air temperature minus 18-25 C, air movement speed of 1-1.5 m/s and relative humidity of 94-98% at the following ratio of components, mas.%: curd with moisture mass part of 65-75% and acidity of 180-220 T, 55.73-59.29; butter, 0.7-1.67; sugar, 20.0-23.0; filler, 0.005-2.46; glaze, 17.0-23.0. EFFECT: increased storage life of dietetic product with stable index, increased biological and food value, consistency and tastiness due to reduced possibility of acidity increasing of curd mass; increasing mass part of moisture due to temperatures drop at transportation. 4 tbl