FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Curd product includes curd of 4 % of fat, which is produced by way of ripening of normalized mixture, starter of probiotic cultures of type LAT PB AC in amount of 3–5 %, filler represented by garlic paste obtained by grinding garlic and mixing it with vegetable or olive oil and salt taken in ratio of 1:0.3:0.014, and cream with fat weight fraction of 15 %. Components are used as initial, with their following content, wt. %: cream fat mass fraction 15 % - 10.0–20.0; garlic paste - 3.0–5.0 %; curd fat mass fraction - 4 %.
EFFECT: product has increased nutritive value, increased organoleptic indices and functional properties.
1 cl, 4 tbl, 3 ex
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