GRANULATED CURD PRODUCTION METHOD Russian patent published in 2015 - IPC A23C9/127 A23C23/00 

FIELD: food industry.

SUBSTANCE: heated whole milk is separated to produce 10% fat cream and defatted milk; cream is homogenised, pasteurised and cooled to the fermentation temperature; one introduces a bacterial concentrate consisting of propionate bacteria and sodium selenite; one performs fermentation and cooling; defatted milk is mixed with amaranth flour in an amount of 2-9% of defatted milk, pasteurised, cooled to the fermentation temperature and fermented with a bacterial concentrate consisting of lactic acid bacteria; one introduces calcium chloride and a milk-clotting enzyme, performs stirring and ripening; after ripening, the clot is treated; curd granules are heated, washed with water and cooled. Then dried granules are mixed with fermented cream and iodated natural culinary sea salt.

EFFECT: invention allows to increase nutritive and biological value, antioxidant, probiotic, prebiotic and functional properties of the ready product and prolong the product storage life.

3 tbl, 3 ex