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 55.0-65.0) and standardisation component represented by dry cream (in an amount of 30.0-32.0) are conditioned in drinking water (in an amount of 680.0-700.0) at a temperature of 36±2°C during 3-4 hours. The standardisation mixture is purified, heated to 98±2°C; a coagulating agent represented by lemon juice is introduced in an amount of 100.0-125.0. 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 37±2°C. One performs maintenance during 6-7 hours and cooling to 10°C. One performs introduction of a starter represented by milled cedar nuts in an amount of 50.0-55.0 and fructose and glucose mixture at a ratio of 1:1 50.0-55.0 or milled cedar nuts in an amount of 50.0-55.0 and bee honey in an amount of 50.0-55.0. 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 lactic microflora, enhancement of the product quality due to increase of nutritive and organoleptic indices, the ready product yield enhancement, the product manufacture volume increase and milk products range expansion.

2 tbl, 2 ex