COMPOSITION FOR RECEIVING THE COTTAGE CHEESE PRODUCT Russian patent published in 2018 - IPC A23C17/02 

FIELD: food industry; biochemistry.

SUBSTANCE: invention relates to the dairy industry and biochemistry. Composition for obtaining the curd product includes cottage cheese, which is obtained by fermentation of a mixture consisting of buttermilk in an amount of 3,703.5–3,923.5 kg, wheat bran in an amount of 15–25 kg, biologically active additive "Our lecithin" in the amount of 30–50 kg, immobilized starter cultures of the LAT PB T type in the amount of 1–1.5 kg by the method of nanofiltration. Composition also includes cream in the amount of 50–150 kg and syrup of honeysuckle berries in an amount of 100–150 kg. Initial components are expressed in kg per 1,000 kg of the finished product.

EFFECT: invention provides a product with high food and biological value, high functional properties and high organoleptic characteristics.

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