FIELD: food industry.
SUBSTANCE: invention relates to dairy industry and deals with a method for production of a high-moisture cream-and-cheese product with a low fat content and a high whey protein content. The method envisages reduction of pH of the whey protein source to produce acidulous whey protein, its heating, blending the produced whey protein with a fat source to produce a cream-and-cheese mixture, the cream-and-cheese mixture homogenisation.
EFFECT: invention provides for production of a high-moisture cream-and-cheese product with a low fat content and a high whey protein content which has a higher yield point and a lower deformation value than other creamy cheeses with a similar moisture content that is the invention provides for production of inexpensive and nutritious spread products with a pleasant texture and perfect spreading properties.
19 cl, 5 tbl, 5 ex, 2 dwg
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