METHOD FOR MAKING CURD PASTE Russian patent published in 2022 - IPC A23C9/123 A23C9/133 

FIELD: dairy industry.

SUBSTANCE: method for making curd paste is carried out as follows. Milk is purified, normalized to a fat content of 2.5% and used in the amount of 85.5%, pasteurized and cooled to a fermentation temperature. A starter culture made from lactococci is introduced in the amount of 5.0%, and the mixture is fermented. Vegetable additives are introduced, as which whole amaranth seeds are used, which are boiled for 30-40 min until a sticky consistency is formed, in the amount of 2.5%, as well as mango fruits crushed into particles no larger than 5 mm × 8 mm and figs crushed to a puree-like consistency, which are mixed with granulated sugar in a ratio of 1:1:0.5 and boiled for 20-30 min in the amount of 7%. Prepared vegetable additives are added to the curd paste chilled. The product is cooled and packaged. The content of initial components is expressed in wt.%.

EFFECT: invention provides for the expansion of the product range, obtaining a product with functional properties and improved organoleptic characteristics.

1 cl, 2 tbl, 1 ex