FIELD: food industry.
SUBSTANCE: group of inventions relates to food industry, in particular, to dairy industry. Curd cheese is a gel with acidity of 5.0–6.0 pH units, preferably 5.5–5.6 pH units, containing a fat weight fraction of 5.0–22.5 %, preferably 16–19 %, weight ratio of protein 6.0–19 %, preferably 13–19 %, weight ratio of carbohydrates - 3.5–4.7 %, weight ratio of roasted coffee beans up to 2 %, preferably - 1.0 %. For its production, milk is heated to temperature of 80–85 °C, homogenized at pressure of 10–25 MPa and maintained at this temperature for 30 minutes, milk whey is fermented with lactic acid microorganisms to acidity of 3.7–4.2 pH units and heated to temperature of 85–95 °C. Then it is mixed with milk until acidity of mixture of 5.0–6.0 pH units, curd cheese is separated from whey to dry substances content of 25–40 %, cooled to temperature below 45 °C, roasted coffee beans are added in amount of 2 wt. % and dispersed to consistency of gel. Then it is packed, hermetically sealed, cooled to storage temperature of 3–6 °C and kept stationary for 2–6 hours.
EFFECT: inventions allow to produce a product with a dense smearing, but melting in the mouth with minimal losses of protein and fat, with increased storage life.
5 cl, 1 ex
