CURD PRODUCTION METHOD Russian patent published in 2014 - IPC A23C19/76

Abstract RU 2518336 C2

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The method involves milk pasteurisation, acidified milk whey introduction into heated milk, separation from the preceding curd batch (in an amount of 10-35% of the milk weight and pH (acidity) equal to 2.5-6.0), subsequent cooling of the produced curd mass in the whey, whey decantation and the produced curd packing; acidified milk whey (heated up to 60-85°C) is introduced into milk.

EFFECT: invention allows to simplify the curd production technology and increase storage life of the ready product.

5 ex

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RU 2 518 336 C2

Authors

Rekudanov Pavel Aleksandrovich

Dates

2014-06-10—Published

2012-06-06—Filed