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

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The method is characterised by the fact that a standardised mixture undergoes bactofugation at a temperature of 55±5°C by way of flow introduction of Origanox food antioxidants in an amount of 0.02% or egg lysozyme in an amount of 0.0002% of the standardised mixture weight; one pasteurises the mixture, maintains it, cools and introduces "Staid Milk TV-01" stabiliser-emulsifier into the mixture. Then the mixture is homogenised, pasteurised, cooled to a temperature of fermentation, fermented with a direct addition bacterial concentrate based on thermophilic and mesophilic lactic streptococci taken at a ratio of 1:1, their activity 100 DCU per 1000 kg of standardised milk. The mixture is carefully stirred, added anhydrous calcium chloride to, maintained during 1 hour, repeatedly stirred during 5 minutes; the produced mixture is left till a consistent clot formation; fermentation duration is 6-12 hours from the moment of the starter introduction, the ready curd clot is heated, cut three times; duration of each cutting is 30 sec. with the stirrer rotation speed 3.3 rpm. After the three-time cutting the curd clot is heated and cyclically stirred at the stirrer rotation speed 5 rpm with a 12-20 minutes interval, duration of each cutting is 30-60 sec till a consistent clot formation and whey separation, after whey separation the curd clot is cooled down to 22-35°C, pressed and cooled.

EFFECT: invention allows to increase curd quality due to enhancement of its food and biological value, extend the product storage life and reduce bacterial count, decrease loss of protein and fat content in the whey, increase the ready product yield.

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