FIELD: food industry.
SUBSTANCE: method involves curd paste preparation, introduction into the curd paste of prepared mixture consisting of curd whey, "Lavitol arabinogalactan" and "Lavitol dihydroquercitin" food additives and wheat offal, stirring, thermisation at a temperature of 65±1°C during 5 minutes in a disperser-cutter at the stirrer blades rotation rate equal to 3000 rpm, the product cooling to 45±2°C, packing and additional cooling to a temperature of (4±2)°C.
EFFECT: invention allows to manufacture a curd paste with functional and dietary properties and simplify the method.
4 tbl, 2 ex
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