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

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method involves preparation of raw material, introduction of vegetal component, pasteurization, cooling down to fermentation temperature, adding starter, ripening, treating obtained clot, thermisation, cooling and packaging. Starter comprises Lactobacillus bulgaricus, Streptococcus thermophilus, Streptococcus cremoris and Bifidobacterium bifidum, simultaneously with starter biologically active additive and vegetable component are added, after ripening a stabiliser is added.

EFFECT: invention enables to obtain a product with probiotic properties, enhanced preventive properties, biological value and digestibility, wherein finished product has longer storage life.

1 cl, 2 ex