CURD PRODUCTION METHOD Russian patent published in 2013 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: method envisages purified defated milk heating up to t=38°C, "Citri-Fi" food fibre introduction in an amount of 0.5% of the defatted milk weight and stirring. Then one leaves milk for swelling during 60 minutes and performs homogenisation at temperature t=(55±5)°C and p=150·10^-5 Pa, pasteurisation, cooling to the fermentation temperature and fermentation with a bacterial starter culture, calcium chloride and pepsin addition, the mixture ripening, clot cutting into cubes, the cut clot maintenance, self-pressing, pressing, the produced curd cooling and packing.

EFFECT: method allows to increase the product yield and manufacture a product with preventive properties.

2 tbl, 2 ex