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
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR RECEIVING THE COTTAGE CHEESE PRODUCT | 2017 |
|
RU2668826C1 |
| COMPOSITION FOR PRODUCTION OF COTTAGE CHEESE MOUSSE | 2021 |
|
RU2791548C1 |
| COMPOSITION FOR PRODUCING A CURD DESSERT PRODUCT | 2020 |
|
RU2760817C1 |
| COMPOSITION FOR PRODUCTION OF CREAM-PROTEIN PRODUCT | 2009 |
|
RU2437546C2 |
| CURD PRODUCT BASED ON GOAT MILK | 2017 |
|
RU2642317C1 |
| CURD PUDDING | 2013 |
|
RU2543153C2 |
| MILK PROTEIN PRODUCT | 2012 |
|
RU2517617C1 |
| CURD PRODUCT | 2023 |
|
RU2816263C1 |
| COMPOSITION FOR PRODUCING PASTE-LIKE CURD PRODUCT | 2023 |
|
RU2824823C2 |
| METHOD FOR PRODUCING CURD PASTE BASED ON GOAT MILK | 2021 |
|
RU2766204C1 |
