FUNCTIONAL PURPOSE CURD PRODUCT MANUFACTURING METHOD Russian patent published in 2020 - IPC A23C19/76 A23C23/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method comprises adding to cooled to 4 ± 2 °C defatted flax flour milk in amount of 2 % of the total milk weight and stirring for 10–15 minutes. Obtained mixture is maintained for aging at temperature 10 ± 2 °C for 10–12 hours, heated to 35–55 °C, normalized by fat content of not more than 5 % and pasteurized at temperature of 75 ± 2 °C with exposure for 10–20 seconds. Then cooled to fermentation temperature 35 ± 2 °C, fermented by way of starter introduction of 1–5 % prepared on pure cultures of mesophilic streptococcal lactic acid, and held for 2–3 hours to achieve acidity of 32–35 °C. Then 40 % solution of calcium chloride is added to mixture at 400 g of anhydrous salt per 1 t of mixture and pepsin in form of 1 % solution in amount of 1 g of pepsin per 1 t of mixture and fermented during 6–10 hours. Obtained clot is stirred for 10–15 minutes, subjected to thermal treatment and the whey is separated. Produced curd product is cooled down to 8–12 °C are packaged into consumer containers and packed.

EFFECT: invention allows to produce a curd product with high organoleptic, physicochemical, functional-technological and microbiological indices, increased biological value and storage life.

1 cl, 7 tbl, 1 ex