METHOD OF COTTAGE CHEESE PASTE PRODUCTION Russian patent published in 2009 - IPC A23C23/00 

FIELD: food products manufacturing technique.

SUBSTANCE: method implies producing a mixture by mixing fat-free cottage cheese, sweetening component and vegetable component, thermisation of the obtained mixture under the temperature of 63-67°C for 5 minutes and cooling down to the temperature of 40-50°C. Oat flakes preliminary fried under the temperature of 190-210°C for 8-12 minutes, cooled down to the temperature of 60-65°C, brewed with water 63-67°C hot in the proportion of 1:1 for 5-6 minutes are used as a vegetable filler. Sugar which is introduced during mixture production prior to thermisation or bee honey which is introduced after cooling of the thermisated mixture is used as a sweetening component.

EFFECT: increasing product nutritional and biological value along with decreasing caloric value, reducing labour content, energy demand and production cost, reducing milk raw material consumption, increasing shelf life, expanding range of products and product taste characteristics.

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