FIELD: food industry.
SUBSTANCE: invention relates to the field of food industry, in particular, to milk products cooling technology using a cooling agent. The method envisages usage of a cooling agent represented by liquid nitrogen to freeze curd. Curd freezing is performed in a consumer container in one stage, the curd layer height in the container is no more than 40 mm. Liquid nitrogen is added in an amount of 30.0-60.0% of the product weight taking into account the curd fat content, the container is sealed and stored.
EFFECT: invention allows to freeze curd in one stage.
3 cl, 2 tbl, 8 ex,1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF ENRICHED CURD PRODUCT | 2015 |
|
RU2601121C1 |
| FUNCTIONAL PURPOSE CURD PRODUCT MANUFACTURING METHOD | 2018 |
|
RU2713317C2 |
| METHOD FOR PRODUCING OF PROTEIN LACTIC ACID PRODUCT WITH CEREAL ADDITIVE OF INCREASED RESISTANCE | 2002 |
|
RU2245061C2 |
| METHOD FOR PRODUCTION OF FROZEN FRUIT RAW MATERIAL POWDER | 2009 |
|
RU2403791C2 |
| FARMER COTTAGE CHEESE PRODUCT | 2016 |
|
RU2662987C2 |
| CANNED PROCESSED CHEESE PRODUCTION METHOD | 2001 |
|
RU2215423C2 |
| COMPOSITION FOR OBTAINING OF MELTED CURDLE PRODUCT | 2002 |
|
RU2275042C2 |
| METHOD FOR PRESERVATION OF MILK AND DEFATTED MILK PRODUCTS | 2010 |
|
RU2462037C2 |
| METHOD FOR PRODUCING CHEESE PASTE | 1997 |
|
RU2122327C1 |
| SMOKED PROCESSED CHEESE PRODUCTION METHOD | 0 |
|
SU1805862A3 |
