COTTAGE CHEESE PRODUCT MANUFACTURING METHOD Russian patent published in 2017 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: method includes preparing raw materials, introducing a vegetable component, pasteurizing, cooling to the fermentation temperature, introducing a ferment, stirring, souring, treating the clot obtained, thermization, cooling and packaging, the ferment containing Lactobacillus bulgaricus, Streptococcus thermophilus and Streptococcus diacetilactis at the ratio of 1:2:1, wherein the biologically active additive "Seleksen" is introduced at the same time as the ferment, powdered dates are used as a vegetable component, and after souring, the stabiliser-emulgator "Luxice 1005" is introduced.

EFFECT: probiotic properties of the product, increasing the prophylactic properties, the biological value, the digestibility, reducing the energy value and increasing the shelf life of the product.

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