CURD PRODUCT PRODUCTION METHOD Russian patent published in 2016 - IPC A23C9/13 

FIELD: food industry.

SUBSTANCE: dry defatted milk in amount of 50.0-60.0 and normalisation component substitute of dry cream in amount of 25.0-30.0 restored in drinking water in amount of 660.0-670.0 with temperature of 45±2 °C for 3-4 hours. Standardised mix is cleaned, heated to temperature of 95±2 °C and introduced coagulating agent, lemon juice in amount of 100.0-120.0. Produced clot is maintained in whey of not more than 10 minutes. Then whey is removed, clot is self-pressed, one introduces starter "Tonus" consisting of a mixture of crops Lactococcus lactis subsp lactis biovar. diacetilactis, Acetobacter subsp. acet., Propionibacterium in amount of 30.0-50.0 at temperature of 32±2 °C, maintained at temperature of 32±2 °C for 8-10 hours and cooled down to temperature of 10 °C. One adds filler represented by syrup and lime in amount of 100.0-120.0. Clot and the filler are stirred and packaged. For syrup preparation 0.2 kg of Dandelion and Linden washed and cleared of thalamus, taken in ratio 1:1, poured with 1.5 kg of boiling water, maintained for 24 hours, filtered, flowers are squeezed, extract is added with 0.05-0.07 kg of lemon juice, 1.5 kg of sugar and cooking till thickening. Curd product initial components quantities are expressed in kg per 1,000 kg of composition.

EFFECT: invention consists in improvement of quality of product due to enhancement of nutritive value and organoleptic indices, production of functional purpose product, increase in ready product yield, milk products range expansion.

1 cl, 2 tbl, 2 ex