FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Cheese curd with cedar nuts represents 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 %, carbohydrates weight ratio of 3.5–4.7 %, weight ratio of edible salt up to 2 %, cedar nutrient mass fraction to 10 %. Also disclosed is a method for production of curd cheese. For its production milk is heated to temperature of 80–85 °C is homogenized at pressure of 10–25 MPa and held 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 until acidity of mixture of 5.0–6.0pH units is obtained. Curd cheese is separated from whey, cooled to temperature below 45 °C, food salt is added to 2 % and fried cedar nut kernels up to 10 %, the mixture is dispersed to gel consistency. Then it is packed, hermetically sealed, cooled to storage temperature of 6–3 °C and held stationary for 4–12 hours.
EFFECT: curd cheese has homogeneous, plastic consistence, specific aroma and taste of cedar nuts, minimum losses of protein and milk fat, increased storage life and absence of moisture separation during storage.
8 cl, 1 ex
