CURD PRODUCT PRODUCTION METHOD Russian patent published in 2019 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and may be used in production of curd products. Method envisages introduction of a protein-lipid emulsion into milk raw material prepared by homogenization of salted caviar of salmon and partial fish in amount of 50.0–70.0 % of the milk raw material weight and Citrolux biologically active additive in amount of 2.0–2.5 % of milk raw material weight. Produced mixture is pasteurized and cooled to fermentation temperature. Mixture is fermented by way of adding Lactococcus lactis subsp.lactis starter in amount of 2.0–5.0 % of milk raw material weight. Method comprises ripening, removal of whey and self-pressing. Then curd product is added with cream with fat weight ratio of 10.0–20.0 % in amount of 5.0–15 % of milk raw material weight, mustard powder in amount of 1.5–2.5 % of milk raw material weight, thoroughly mixed and packaged.

EFFECT: curd product possesses high biological and nutritive value, high functional properties and organoleptic indices, and also has low cost price.

1 cl, 4 tbl, 3 ex