"VIETA" CURD ANALOGUE PRODUCTION METHOD Russian patent published in 2012 - IPC A23C19/76 A23C19/02 

FIELD: food industry.

SUBSTANCE: method involves preparation of a base represented by lentil dispersion, pasteurisation and cooling to the fermentation temperature, fermentation with a coagulum represented by a starter of a lyophilised DVS culture i.e. LD-type mesophilic aroma-forming culture containing a mixture of multiple strains Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. Lactis, Leuconostoc lactis subsp. diacetylactis in an amount of 4% of the lentil dispersion volume.

EFFECT: invention allows to extend the range of dietary curd products with enhanced protein content, low fat content, enhanced nutritive and biological value and good taste indices, ensuring the possibility of consumption by persons suffering from milk products intolerance because of lactic dehydrogenase enzyme deficit in the organism.

4 tbl