CURD PRODUCT MANUFACTURE METHOD Russian patent published in 2015 - IPC A23C9/12 A23C9/13 A23C9/133 

FIELD: food industry.

SUBSTANCE: dry defatted milk (in an amount of 75.0-85.0) and standardisation component represented by dry cream (in an amount of 30.0-32.0) are conditioned in drinking water (in an amount of 730.0-750.0) at a temperature of 37±2°C during 3-4 hours. The standardisation mixture is purified, heated to 97±2°C; a coagulating agent represented by grapefruit juice is introduced in an amount of 120.0-130.0. The produced clot is maintained in whey during no more than 12 minutes; then whey is removed. The clot is self-pressed; one introduces a starter consisting of a mixture of acidophilous bacterium and bifidobacteria cultures taken at a ratio of 1:1 in an amount of 30.0-50.0 at a temperature of 38±2°C. One performs maintenance during 6-7 hours and cooling to 10°C. One performs introduction of a starter represented by fructose-and-glucose feijoa syrup in an amount of 10.0-15.0, the syrup prepared at a ratio of feijoa:fructose:glucose being 1:0.5:0.5. The syrup is produced by way of selected clean berries straining into puree; fructose and glucose are introduced. The produced syrup is pasteurised at a temperature of 90±2°C and maintained during 2-5 minutes. The clot and the filler are stirred and packaged. One prepares the curd product at the specified ratio of initial components, kg per 1000 kg of the composition.

EFFECT: manufacture of a functional purpose product with a controllable fatty acid composition, enriched with iodine, lactic microflora, enhancement of the product quality due to increase of nutritive and organoleptic indices, the product manufacture volume increase and milk products range expansion.

2 tbl, 2 ex