FIELD: food industry.
SUBSTANCE: method provides for preparation of milk mixture out of curdy whey and buttermilk in ratio 9:1, thermal treatment, adding of whey, adding of fermented Bulgarian stab in quantity if 1.5% from initial mixture, adding of coagulant - calcium chloride in quantity of 0.1%, mixing, maturating during 20 minutes at 97±1°C, cooling and separation of protein curd.
EFFECT: invention allows to increase biological value and end product quality due to balanced ratio of casein and whey proteins (3:1), increase coagulation effectiveness and lower energy consumption.
3 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PROTEIN CONCENTRATE PRODUCTION METHOD | 2009 |
|
RU2422027C1 |
| METHOD OF PRODUCING SOFT CHEESE | 2001 |
|
RU2213465C2 |
| METHOD FOR PRODUCING FERMENTED MILK PRODUCT FROM CONCENTRATES OF SECONDARY RAW MILK | 2015 |
|
RU2580023C1 |
| METHOD FOR MAKING ENRICHED WHEY PROTEIN CONCENTRATE | 2022 |
|
RU2800267C1 |
| METHOD FOR PRODUCTION OF DAIRY-PROTEIN PRODUCT | 2006 |
|
RU2309601C1 |
| METHOD FOR PRODUCTION OF COMBINED SOFT CHEESE | 2004 |
|
RU2285425C2 |
| CULTURED MILK PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2484631C1 |
| METHOD FOR PREPARING OF CURD PRODUCT BY CONTINUOUS-FLOW PROCESS | 2004 |
|
RU2273143C2 |
| METHOD OF PREPARING LACTIC ACID DRINK | 0 |
|
SU1789173A1 |
| PRODUCTION METHOD FOR CURD PRODUCT | 2015 |
|
RU2593707C1 |
