FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Curd cheese is a gel with acidity of 5.0–6.0 pH units containing a fat weight fraction of 5–22.5 %, protein weight fraction of 6.0–14 %, weight fraction of carbohydrates of 3.5–4.7 %, a weight share of edible salt up to 2 %, mass fraction of sunflower fried kernels nutrients to 10 %. Also one proposes a cheese production method. For curd cheese production milk is heated to temperature of 80–85 °C, homogenized at pressure of 10.0–25.0 MPa and maintained at homogenization temperature to 30 minutes. Curd whey is fermented with the acidophilus bacillus culture till acidity is 3.7–4.2 pH units, heated to 85–95 °C and mixed with milk till acidity of the mixture is equal to 5.0–6.0 pH units. Curd cheese is separated, cooled to below 45 °C, edible salt is added up to 2 wt% and fried sunflower kernels till 10 %. Then it is dispersed till consistence of gel, packed, hermetically sealed, cooled to storage temperature of 6–3 °C and kept in fixed state for 4–12 hours.
EFFECT: curd cheese has homogeneous, semifluid consistency, with minimum losses of protein and milk fat, increased storage life and specific taste and flavor of fried sunflower kernels.
8 cl, 1 ex
