FIELD: food industry.
SUBSTANCE: invention relates to dairy industry, in particular to production of curd product. Method includes preparing a composition by disintegrating fresh ginger in a milk-protein disperse medium at the ratio of 1:4 with subsequent separation of the composition, pasteurizing and separating the composition into cream and defatted protein fraction. Then defatted protein fraction is subjected to thermal-acid coagulation at heating to 50 °C and adding 5 % water solution of ascorbic acid in the amount of 5 % of defatted protein fraction to produce curd product.
EFFECT: method allows to enhance biological value of curd product and extend its storage life by 1,5 times.
1 cl, 1 tbl
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