CURD PRODUCTION METHOD Russian patent published in 2011 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: method includes introduction of a filler (represented by a protein-lipidic emulsion prepared by way of homogenisation of salted salmon fish caviar or belly burn salted salmon fish caviar or a mixture of belly burn caviar with salted salmon fish caviar vitelline mass) into milk raw material, the mixture pasteurisation, its cooling to a temperature of fermentation, introduction of a starter, rennet and calcium chloride, ripening, whey removal, self pressing, pressing and packing.

EFFECT: invention allows to increase nutritional and biological value, improve technological and organoleptic properties of curd.

1 dwg, 3 tbl, 9 ex