CURD PASTE PRODUCTION METHOD Russian patent published in 2016 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: curd paste production method involves 2.5% fat milk pasteurisation at a temperature of 90-95°C, maintenance, cooling and "Maxilact" enzyme introduction into the pasteurised milk. Fermentation is performed at a temperature of 36-38°C for 4-7 hours; the fermented milk is sterilised, cooled to the ripening temperature; a starter containing mesophilic lactococci is added; the mixture is ripened. The obtained clot is pressed; into the obtained clot one introduces "Galactamin" biologically active additive, lactitol in an amount of 3.5-7.5% of the total weight of the product, red bilberry extract in an amount of 90 kg or 100 kg or 110 kg per 1000 kg of the product; the mixture is stirred. Then thermisation is performed; after cooling the curd paste is packaged at a temperature of 19-23°C and additionally cooled.

EFFECT: method allows to obtain a product with high organoleptic indices, high nutritive value and prebiotic properties.

3 tbl, 3 ex