METHOD FOR PREPARING OF CURD PRODUCT BY CONTINUOUS-FLOW PROCESS Russian patent published in 2006 - IPC A23C23/00 

FIELD: milk industry.

SUBSTANCE: method involves pasteurizing fat-free milk at temperature of 96-98 C for holding time of 4-5 min; introducing rennet enzyme into milk cooled to temperature of 6-8 C; providing fermentation at this temperature for time interval of from 45 min to about 2 hours; upon termination of fermentation and heating procedures, introducing calcium chloride solution into resultant mixture until active acidity reaches 6.4 pH units or whey fermented with acidophilus rod until active acidity reaches 5.4 pH units, followed by heating up to 43-45 C and mixing; separating whey from resultant coagulum and mixing fat-free curd with cream and flavor fillers; cooling and packing ready product.

EFFECT: provision for obtaining of curd product having increased nutrient and biological value and coagulum at predetermined time.

2 tbl, 2 ex