FIELD: dairy industry.
SUBSTANCE: method for production of organic cheese curd cheese involves heating of milk with weight ratio of protein 2.8–3.3 wt % and fat 0.1–4.0 wt % to temperature of 75–85 °C, homogenisation and mixing with milk, thermally treated at temperature 80–95 °C for 2–3 hours, in amount of 2–10 wt %. Obtained mixture is heated to temperature 75–95 °C, milk whey is heated with acidity of 3.3–4.5 pH units to 75–95 °C; milk whey is mixed in amount of 20–30 parts with 100 parts of milk mixture. Milk whey is expressed until a brown mass fraction of 55–80 wt %. Method can additionally include cooling to temperature below 45 °C and granulation into granules, preferably 30–50 milligrams, packing into consumer container 200–1000 grams, sealed sealing and freezing to temperature minus 13–20 °C. Method may additionally include introduction of table salt 1–2 wt % in curd cheese, dispersion until gel consistence, packing into consumer container, hermetic sealing and maintenance in stationary state at temperature 2–4 °C for 4–6 hours. Produced curd cheese represents granules or gel with acidity of 5.2–5.8 pH units containing moisture of 55–80 wt %, containing a fat weight ratio of 1.3–22 %, protein 10–16 %, and hermetically sealed into a consumer container.
EFFECT: invention allows to produce curd cheese of certain structure, with increased shelf life, without moisture separation during its storage.
9 cl, 4 ex
