GRANULATED CURD PRODUCTION METHOD Russian patent published in 2016 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: one performs milk heating and separation for obtainment of cream with fat weight fraction equal to 10% and defatted milk. Cream is homogenised, pasteurised and cooled to the fermentation temperature. The starter represented by propionic acid bacteria of Propionibacterium freudenreichii subsp. shermanii species and sodium selenite taken in an amount of 5-15 mcg/ml are introduced into the cream. The cream is fermented and cooled. One performs defatted milk pasteurisation, cooling to the fermentation temperature, fermentation with lactic acid bacteria represented by bacterial concentrate consisting of a combination of cultures of lactic acid bacteria of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp.diacetylactis, Leuconostoc lactis species and Lactobacillus plantarum mesophilic lactic bacilli or a combination of cultures of lactic acid bacteria of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp.cremoris species and Lactobacillus plantarum mesophilic lactic bacilli. One performs introduction of calcium chloride and rennet powder or pepsin into the milk, stirring, ripening and treatment of the clot. The granules are heated, washed and cooled. Then granules are dried and mixed with ripened cream and natural iodated culinary sea salt.

EFFECT: invention consists in enhancement of nutritive value, probiotic and functional properties of the product and its storage life increase; the product is used for iodine deficiency prevention.

3 tbl, 2 ex