METHOD FOR PRODUCTION OF LACTOSE-FREE CURD FROM MELTED MILK Russian patent published in 2019 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used in production of curd. Method envisages milk product normalization, homogenization, pasteurization, heating and cooling to fermentation temperature. Application of a starter containing mesophilic lactic streptococci (Lactococcus lactis ssp cremoris, Lactococcus lactis ssp lactis, Lactococcus lactis ssp lactis biovar diacetylactis, Leuconostoc sp), thermophilic lactic streptococcus Streptococcus thermophilus (DSM company) and Streptococcus salivarius ssp. thermophilus AiBi "Golden Time" series S 4.01 SWEET, in amount of 70 UA (units of activity) per 1,000 kg of normalized mixture. Subsequent ripening at (26-42)°C for 8–10 hours to content of lactose in finished product 0.05–0.10 g in 1,000 g, active acidity pH 4.75–4.60, cutting, stirring, heating to temperature of 50–55 °C, removal of whey and cooling of produced curd.

EFFECT: invention allows to manufacture a product with improved structure and improved quality with milder fermented milk, creamy taste and aroma, to increase shelf life of the ready product to 30 days and to increase its biological value.

1 cl, 1 dwg, 1 ex