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 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 of lactococci is introduced in the amount of 5.0%, and the mixture is fermented. Vegetable additives are introduced, as which chia seeds are used in the amount of 2.5%, which are pre-soaked in milk in a ratio of 1:4 until swelling for 30 min, as well as figs and persimmon fruits crushed to a puree-like consistency, 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