METHOD FOR PRODUCING A PROTEIN-FAT PRODUCT WITH THE ADDITION OF BUTTERMILK Russian patent published in 2022 - IPC A23C20/00 A23C19/55 A23C17/00 A23C19/93 

FIELD: dairy industry.

SUBSTANCE: method for producing a protein-fat product with the addition of buttermilk includes standardising the milk mixture by replacing the milk mixture with a fat emulsion, adding an aromatic additive, pasteurising the mixture, cooling the latter to the clotting temperature, adding calcium chloride, rennet enzyme, forming a clot, cutting the latter, curd milling, kneading, second heating, shaping, pressing, salting and holding, wherein the milk mixture is standardised, using reduced skimmed milk powder and buttermilk in an amount of 10 to 20 wt.% of the mixture as said mixture, then milk fat is replaced with a plant-based fat emulsion drawn at a temperature of 58 to 63°C, an aromatic additive is added, the mixture is dispersed at 50 to 55°C for 20 minutes for every 1,000 kg of the fat-milk mixture, pasteurised at 60 to 63°C for 25 to 30 minutes, rennet enzyme is introduced in an amount of 12 to 15 g/1,000 kg of the mixture and calcium chloride in an amount of 300 to 400 g/1,000 kg of the mixture, clotting is performed for 60 to 100 minutes.

EFFECT: invention allows for an improvement in the organoleptic properties of the product.

1 cl, 2 tbl, 2 ex