PRODUCTION METHOD OF CURD PRODUCT "LEMON" Russian patent published in 2010 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: invention relates to milk industry and can be used for production of curd product. The method is characterised by the fact that skim dry milk and standardising component which is butterfat substitute "Bonigrassa 55 RAN" are reduced in drinking water preheated to 95°C and cooled to 38-42°C for 3-4 hours. The obtained standardised mixture is heated to 93-97°C and coagulating agent which is lemon juice is introduced into the mixture in the amount of 10.0-12.5% of the standardised mixture weight. The obtained clot is held in the whey for 15 min maximum, then the whey is removed, the clot is self-squeezed, curd ferment or ferment consisting of a mixture of cultures of acidophilous bacteria and bifidus bacteria is added that are taken in ratio of 1:1 at 35-39°C and held for 5-7 hours. The ferment amount is 3-5% of the clot weight, the produced curd product is cooled to 7-15°C and packaged. It is possible to introduce lemon pulp and peel into the curd product as a filling in the amount of 3-5% of the curd product weight.

EFFECT: invention enables to improve the finished product quality owing to increased nutritive, biological and energy value as well as increased organoleptic parametres, produce a functional product with controlled fatty acid composition, increase biological effectiveness, produce a product enriched with fermented milk bacterial population, intensify the process, increase yield of finished product, increase production rate of the curd product and expand the range of diary products.

5 tbl, 2 ex