HEAT-RESISTANT MILK PROTEIN PRODUCT AND METHOD FOR MANUFACTURE THEREOF Russian patent published in 2022 - IPC A23C19/09 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method for production of a heat-resistant milk protein food product is implemented as follows. Cheese and optionally native casein concentrate are provided. Hydrocolloid raw material selected from alginates is provided in amount of 3.4 to 10 % (w/w) relative to the weight of the dairy protein food product composition and a protein cross-linking enzyme. Cheese is milled, mixed with hydrocolloid raw material and, optionally, casein concentrate. Mixture is heat treated at temperature of 60–95 °C. Heated mixture is cooled and a protein cross-linking enzyme is added to the mixture to form a product mass. Optionally, lactase is added to the mixture, pH of the product is adjusted to pH within range of 5.2–5.9, the moulded mass of the product is cut in the desired shape, such as a block, cube, chips, crumbs, grains or slice, and the mass of the product is ripened and/or packed.

EFFECT: invention enables to obtain a milk product which is heat-resistant when heated in a pan or in a microwave oven.

16 cl, 1 dwg, 17 ex