COTTAGE CHEESE PRODUCT MANUFACTURING METHOD Russian patent published in 2017 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: cottage cheese product manufacturing method includes preparating raw materials, introducing a vegetable component, pasteurization, cooling to the fermentation temperature, introducing a ferment, stirring, souring, resulting clot treatment, thermalization, cooling and packaging, the ferment containing Lactobacillus bulgaricus, Streptococcus thermophiles and Bifidobacterium longum at the ratio of 1:2:2. Simultaneously with the ferment, the biologically active additive "Tiacen" is introduced; as a vegetative component, dried dates with a piece size from 1.5 to 1.8 mm in an amount of 2-3.5 wt % are used, and, after souring, the stabiliser-emulsifier "Sherex IC 9183" is introduced in the amount of 2.2-3.3 wt %.

EFFECT: invention allows to obtain a product having probiotic properties, to increase the prophylactic properties and biological value, digestibility, to reduce the energy value and to increase the shelf life of the product.

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