METHOD OF PREPARATION OF CURD-ALBUMIN PASTE WITH PREBIOTICS Russian patent published in 2010 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: invention is implemented by following: sugar is added to skimmed curd. One mixes the ingredients and adds dry carbohydrate module "Lael" in an amount of 0.5% of the product weight; the module is preliminarily dissolved in cream, having been pasteurised and cooled to 14°C. One adds vitamin-mineral premix in an amount of 0.3% of the product weight; the premix is preliminarily dissolved in water, having been boiled and cooled to 25°C. One adds iodcasein in an amount of 0.006% of the product weight and milk, having been preliminarily pasteurised and cooled to 60°C. One adds whey proteins in an amount of 30% of the product weight. The product is mixed and packaged.

EFFECT: invention enables production of a product with extended storage life, improved consistence and enhanced food and biological value without thermal treatment.

2 tbl, 5 ex