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

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method provides for milk acceptance, standardization, pasteurization, cooling to fermentation temperature, introduction of necessary components for milk fermentation, fermentation and coagulate dehydration by mechanical processing. Adding semi-condensed or dry milk whey to curd mass in amount of 1-40 % by the curd mass weight.

EFFECT: method allows to manufacture a product with a balanced amino acid composition, reducing time of dehydration and reduced machining to 13 minutes.

3 cl, 2 tbl, 4 ex