METHOD FOR PRODUCTION OF CURD DESSERT WITH VEGETATIVE FILLER Russian patent published in 2012 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: method envisages introduction of Rondagam AYT 100 stabiliser in an amount of 0.4-0.6%, Kametsel' 4000 synthetic food fibres in an amount of 0.2-0.5% and sand sugar into milk (5°C). The mixture is left for 30-60 minutes for maturation. Skimmed curd is mixed with chokeberries strained with sugar, introduced into the produced matured mixture, heated up to 60-65°C, stirred and pasteurised at a temperature of 74-78°C with a 3 minutes' maintenance, cooled to 30-35°C and packed.

EFFECT: invention allows to enhance the product food and biological value, reduce the prime cost and extend the product storage life.

2 tbl, 3 ex