FIELD: dairy industry.
SUBSTANCE: curd cheese represents granules 30–50 mg, acidity 5.2–5.8 units of pH, with weight fraction of fat 5–22.5 %, protein 12–14 %, tightly packed into consumer container, frozen and defrostation. For its production, organic milk is heated, homogenised and maintained; curd whey is fermented with a thermophilic milk bacterial culture to acidity of 3.7–4.2 pH units, milk and whey are mixed, curd and whey are divided into curd cheese. First one is cooled down, granulated, packed, hermetically sealed, frozen, defrosted. Also described is a cheesemaker and the implementation of a method for its production.
EFFECT: invention allows to produce a product without using inorganic stabilizers with minimum losses of protein and fat, original taste and granulated structure, as well as extended storage life.
5 cl, 1 dwg, 1 ex
