METHOD FOR PRODUCING COTTAGE CHEESE ENRICHED WITH BETA-GLUCAN Russian patent published in 2018 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: receiving and cleaning of milk are carried out. Milk in the amount of 5058.9 kg is normalized by using cream with the fat mass fraction of 10%, in the amount of 1810 kg. A polysaccharide β-glucan is introduced into the normalized mixture in the amount of 0.5% to the weight of normalized milk (according to this formulation 34.5 kg). The mixture is homogenised, pasteurised and cooled to a fermentation temperature. A bacterial starter culture of direct application in the amount of 0.0015 kg is introduced. Calcium chloride in the amount of 1.12 kg and the lactiferous enzyme pepsin in the amount of 0.0007 kg are added. The mixture is soured, clots are cut into cubes, and the cut clots are ripened. Self-pressing, clot pressing, cooling the resulting product and packing cottage cheese are carried out. The initial components characterize the formulation of the ingredients per 1000 kg of cottage cheese.

EFFECT: invention allows to obtain cottage cheese with increased preventive, functional and prebiotic properties, increase the nutritional value of cottage cheese, improve the organoleptic properties, reduce the consumption of raw materials and expand the range of fermented milk products.

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