CURD PRODUCT BASED ON GOAT MILK Russian patent published in 2018 - IPC A23C9/12 A23C9/13 

FIELD: food industry.

SUBSTANCE: curd is prepared by pasteurization of goat milk, introduction of 40% solution of calcium chloride, enzyme rennet, fermentation starter of LAT PB T type in the amount of 3% of the goat milk volume, stirring, curd formation and it ultrafiltration. In the finished curd in an amount of 720-800 kg a flavour filler in an amount of 90-150 kg and lactulose syrup in an amount of 30-50 kg in a ratio of 3:1, a bioenricher consisting of an immobilized activated form on skimmed cow milk of an association of Lactobacillus acidophillus, Streptococcus thermophilus, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium adolescentis cultures in a ratio of 1:1:2:2:2 in an amount of 50 kg and an antioxidant "Oxylyc" in an amount of 30 kg are added. The primary components are expressed as kg per 1000 kg of product.

EFFECT: increased probiotic and prebiotic properties, biological value, organoleptic indices of the product.

2 cl, 4 tbl, 3 ex