FIELD: dairy industry, in particular production of curd for infant nutrition.
SUBSTANCE: claimed method includes milk purification, normalizing and pasteurization; protein coagulation; cooling to 37-40°C; removing of 25-50 % of whey and introducing of 5-10 % probiotic microorganism ferment. Clot is fermented for 4.5-5 hours. Then self-pressing, pre-packing and storage are carried out.
EFFECT: product of improved quality due to enrichment thereof with probiotic microorganisms and increased calcium digestion; accelerated fermentation process and increased yield of finished product.
3 cl, 10 dwg, 2 tbl, 3 ex
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