CURD PRODUCTION METHOD Russian patent published in 2012 - IPC A23C19/76 

FIELD: medicine.

SUBSTANCE: invention relates to dairy industry and may be used for curd manufacture. The method involves milk pasteurisation, milk mixture fermentation and ripening, self-pressing, pressing and cooling. In the process of fermentation one introduces into the milk mixture transglutaminase enzyme in an amount of 100 - 250 g/t or 32% - whey proteins solution in an amount of 1 - 4% of the fermented mixture, incubated with preliminarily dissolved transglutaminase in an amount of 250 g/t at a temperature of 50°C during 60 minutes.

EFFECT: invention allows to improve the nutritive and biological value of curd due to reduction of losses of biologically valuable substances that transit into whey during curd production.

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