FIELD: food industry.
SUBSTANCE: group of inventions relates to food industry, in particular, to dairy industry. Method for production of curd comprises mixing heated to temperature 85–95 °C homogenised milk with fat weight ratio of 1.0-4.5 wt% and protein 2.0–3.3 wt% with milk whey acidity of 3.3–4.5 pH units heated to temperature of 85–95 °C, in amount of 20–30 wt. %. Expressing the whey to obtain a protein concentrate with dry substances content of 20–35 wt. %, dispersing the obtained concentrate at temperature of 40–45 °C till cream consistence. Application of pure cultures of lactic acid bacteria or acidophilus bacilli and dispersion of mixture at temperature 30–35 °C. Method then includes packing and packaging mixture in consumer container, fermentation for 6–8 hours in a thermostat at temperature of 35–42 °C and cooling in refrigerator to storage temperature of 2–4 °C. Also disclosed is curd containing fat, protein and lactic acid microorganisms, which is a gel with acidity of 4.05–4.35 pH units, density of 1.05–1.06 g/cm3, containing 5–18 wt. % fat, 14–16 wt. % protein, lactic acid microorganisms of not less than 106 CFU in g and hermetically sealed into consumer container.
EFFECT: group of inventions ensures production of curd with minimum loss of protein, having consistence of soft, plastic, smearing to dense homogeneous throughout the mass.
5 cl, 2 ex
