CURD AND METHOD FOR PRODUCTION THEREOF, CURD CHEESE AND PREPARATION METHOD THEREOF Russian patent published in 2016 - IPC A23C9/00 A23C9/12 A23C19/76 

FIELD: food industry.

SUBSTANCE: invention relates to production of curd and curd cheese. Method of producing curd comprises preparation of milk, standardisation to fat content in range 1.0-2.5 % with heating to 40-50 °C, separation of cream, pasteurisation of standardised mixture at a temperature of 90-94 °C with holding for 30-300 s, further cooling to fermentation temperature, fermentation with pure cultures of lactic acid microorganisms, ripening until clot formation, stirring clot for 10-20 minutes to homogeneous consistency, heating to pressing temperature, pressing by way of nanofiltration or ultrafiltration, or microfiltration or reverse osmosis in a closed flow, separation of permeate to dry substances content not less than 20 % and extraction of product, which is cooled to 12-15 °C in closed flow with subsequent packing and further cooling to 2-6 °C in a refrigeration chamber. Obtained curd has following parameters: mass fraction of fat - 4.5-5.5 %; mass fraction of protein - 8.5 %-10.5; mass fraction of moisture - no more than 80 %; acidity - no more than 150°T; lactic acid microorganisms - not less than 10⁷. Method of producing curd cheese comprises preparation of butter, which is cut into pieces and melted at a temperature of 45-55 °C while stirring with addition of table salt, adding curd and drinking water preheated to temperature of 40-50 °C in amount of 20-25 % of its weight, mixing for 5-20 minutes with heating batch to temperature 55-65 °C, pasteurisation at a temperature of 76-80 °C and homogenisation at pressure not less than 140 bar, after which obtained mixture is put into an intermediate tank and delivered for packaging, and packed product for 24-48 hours without mechanical action is naturally cooled to temperature of 28-32 °C in a room at room temperature, then cooled to 2-6 °C in refrigeration chamber. Obtained curd cheese has following parameters: mass fraction of fat - 21.0-25.0 %; mass fraction of protein - 5.0-5.5 % mass fraction of moisture - no more than 75 %; mass fraction of carbohydrates - not more than 10 %; acidity - no more than 150 °T.

EFFECT: invention ensures production of curd with thick, soft, viscous spoon texture and curd cheese curd viscous, in measure of dense consistency, suitable for application in temperature range from 2 to 35 °C.

9 cl, 5 ex