CURD PASTE PRODUCTION METHOD Russian patent published in 2015 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: method involves milk pasteurisation, maintenance, cooling, the starter introduction, the mass ripening, pressing and cooling. One uses 1.5%-fat milk whereto one adds "Maxilact" enzyme (after pasteurised milk cooling to 34-35°C) and performs fermentation during 3 hours; into fermented milk one introduces sprouted pumpkin seeds honey extract; the produced mixture is pasteurised at a temperature of 72-74°C during 10-15 min and cooled to the ripening temperature; the starter is represented by mesophilic lactic streptococci, bifidobacteria, lactic bacillus and streptococcus thermophilus at a ratio of 1:1:1:2 in an amount of 5% of the milk weight; after pressing one introduces into the produced clot "Galactamin" and "Ioddilactin-P" biologically active additives at a ratio of 1:1 in an amount of 1-1.5% of the product weight and performs stirring and thermisation; after cooling one proceeds with curd mass packing at a temperature of 16-18°C and additional cooling.

EFFECT: invention allows to manufacture a product with improved organoleptic properties due to light nut aftertaste imparting to the product, enhance the ready product quality, its dietary and preventive properties, enhance accessibility, reduce energy value and accelerate the manufacture process.

2 cl, 2 tbl, 2 ex