FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, 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 %, carbohydrates weight ratio of 3.5÷4.7 %, weight ratio of edible salt to 2 %, weight ratio of roasted peanuts to 10 %. For its production, milk is heated to temperature of 80÷85 °C, homogenised at pressure of 10.0÷25.0 MPa, and maintained at a homogenisation temperature of up to 30 minutes, curd whey is fermented with an acidophilus bacillus culture to pH 3.7÷4.2 and heated to temperature 85÷95 °C. Then one mixes with milk till acidity of mixture is 5.0÷6.0 pH units, curd cheese is separated from whey, cooled, food salt and roasted peanuts are added and the mixture is dispersed till gel consistency.
EFFECT: method allows to produce a product with homogeneous, plastic consistence, with minimum losses of protein and milk fat, with increased storage life.
8 cl, 1 ex
