FIELD: dairy industry.
SUBSTANCE: curd cheese is a gel with an acidity of 5.2–5.3 pH, containing a mass fraction of fat 19–20 % and protein 14.5 %. For its production, whole milk with 3.5–4.5 % of fat content and 2.9 % of protein is heated to a temperature of 65–80 °C, homogenized at a pressure of 15 MPa, mixed with curd whey, fermented with acidophilic bacterium culture to the acidity of 3.7 pH, heated to a temperature of 90–95 °C, the whey is separated to a moisture content of 65 %, dispersed and homogenized to gel. Also described is a cheesemaker and the implementation of a method for its production.
EFFECT: invention allows to obtain organic curd cheese.
5 cl, 1 dwg, 2 ex
