FIELD: food industry.
SUBSTANCE: invention relates to dairy industry and may be used in production of curd. Method envisages milk product normalization, homogenisation, pasteurisation and cooling to fermentation temperature. Application of starter containing mesophilic streptococci and Streptococcus salivarius ssp. thermophilus AiBi Golden Time series S 4.01 SWEET in amount of 70 UA (units of activity) per 1000 kg of normalized mixture and ripening at temperature 26–42 °C for 4–9 hours to lactose content in finished product 0.05–0.1 g in 1000 g. Further stirring, heat-treating, removing whey and cooling the produced curd.
EFFECT: method allows to increase biological value of the product and its rheological properties, as well as extend the shelf life of the ready product to 30 days.
1 cl, 1 dwg, 1 ex
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| METHOD OF CURD PREPARATION | 1998 |
|
RU2150839C1 |
