FIELD: food industry.
SUBSTANCE: group of inventions relates to food industry, in particular, to dairy industry. Curd cheese with cocoa represents gel acidity 5.0÷6.0 pH units, preferably 5.5÷5.6 pH units containing fat weight fraction 5÷22.5 %, preferably 16–19 %, weight fraction of protein 6.0÷19 %, preferably 13–19 %, carbohydrates weight ratio 3.5÷4.7 %, cocoa weight fraction up to 10 %, preferably 2.5–6 %. Method comprises heating organic milk to temperature of 80–85 °C, homogenisation at pressure of 10–25 MPa and holding at this temperature for 30 minutes. Fermentation of milk whey with lactic acid microorganisms to acidity of 3.7÷4.2, preferably 3.7 pH units and heating to temperature of 85÷95 °C. Then milk and whey are mixed till mixture acidity is 5.0÷6.0 pH units, curd cheese is separated from whey till dry substances content is 30–35 %. Curd cheese is cooled to temperature below 45 °C, beans are added in amount of 2.5–6.0 wt%, dispersed to consistency of gel, packed, hermetically sealed, cooled to storage temperature of 3–6 °C and held in fixed state for 2–6 hours.
EFFECT: method allows to obtain cheese curd, with consistence of dense, smearing, but melting in mouth at consumption, with increased shelf life, without separation of moisture during storage, with presence of specific aroma and taste of cocoa.
4 cl, 1 ex
