CURD MAKING PROCESS Russian patent published in 2003 - IPC

FIELD: food industry. SUBSTANCE: curd is obtained by curdling milk with whey, evaporating moisture, boiling clot, and drying it. Whey is used in amounts from 3 to 80.0% of the volume of milk. After souring, clot is ripened for 10-15 min, and separated from formed whey. To the clot, whey with acidity 100-200 ^°T is then added in amount 50% of the weight clot together with 0.3% table salt. Mixture is pasteurized at 100 C for several sec and kept at 80 C at continuous stirring until all moisture is evaporated to give product with at least 5% fat, at least 10% moisture, at least 20% carbohydrates, more than 57% proteins, and acidity no more than 200 ^°T. EFFECT: preserved biological properties of milk due to shorter treatment time (by several times) and lower treatment temperature, and reduced production cost. 1 tbl