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

FIELD: dairy industry.

SUBSTANCE: method for producing curd paste is implemented as follows. Cow milk is standardised to a fat content of 2.5% and used in the amount of 85.5%, pasteurised and cooled to the fermentation temperature. A starter culture made from lactococci is introduced in the amount of 5.0% and the mixture is fermented. Plant-based additives are introduced, wherein quinoa seeds in the amount of 2.5% are used as said additives, pre-boiled in water in the ratio 1:2 for 20 minutes, and crushed mango fruits in pieces with a size no larger than 5 mm × 8 mm and persimmon in a puree-like consistency, mixed with granulated sugar in the ratio 1:1:0.5 and boiled down for 20 to 30 min, in the amount of 7%. The prepared plant-based additives are introduced into the curd mass cooled. The product is cooled and packaged. The content of the initial components is expressed in wt.%.

EFFECT: invention expands the range of products, provides a product exhibiting functional properties and improved organoleptic characteristics.

1 cl, 2 tbl, 1 ex