FIELD: milk industry. SUBSTANCE: curd composition comprises the following components, wt%: curd with weight part of 18%- fat 49.5; butter with weight part of 72.5%-fat 19.35; sand sugar 21.4; vanillin 0.05; fruit fillers 8.2; edible fibers 1.0; natural anthocyanic colorant "Zeacyanin" 0.5. Composition may be used for producing of colored curd mass. EFFECT: increased biological and nutritive value, wider range and prolonged shelf life of curd products. 6 tbl, 6 ex
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