METHOD OF MANUFACTURING CURD GRAPEFRUIT PRODUCT" Russian patent published in 2010 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: tap water intended for dissolving dry components is preheated to 95°C and cooled to 40±2°C so to reduce its hardness, dry skim milk is reduced as well as a normalisation component which is milk fat substitute "Bonigrassa 55 RAN" at 40±2°C for 3-4 hours. The obtained normalised mixture is purified at 40±2°C, heated to 95±2°C and coagulating reagent is added which is grapefruit juice in amounts of 12.5-15.0% of the normalised mixture weight and the obtained clot is held in the whey for 15 min maximum then, the whey is removed, the clot is self-pressed, fermented with a special ferment for curd or a ferment composed of a mixture of acidophilous bacterium cultures and bifidus bacteria taken in the ratio of 1:1 and the ferment is added in amounts of 3-5% of the clot weight at 37±2°C, and then it is held for 5-7 hours. The curd product is cooled at 11±4°C, a filler is added which is grapefruit pulp and rind chopped as particle of 5 mm size in amounts of 1-3% of the curd product weight, then the product is stirred and packed.

EFFECT: invention enables to improve the finished product quality owing to enhanced nutritional, biological and energy value as well as improved organoleptic characteristics, improve biological effectiveness and intensify the process, increase the finished product yield and expand the product range.

5 tbl, 2 ex