METHOD FOR PRODUCTION OF CURD PRODUCT Russian patent published in 2023 - IPC A23C23/00 A23C19/76 

FIELD: dairy industry.

SUBSTANCE: method for the production of a curd product includes introduction into milk raw materials, as which cow milk and oat milk are used in the ratio of 1:2, of a protein-lipid concentrate prepared by emulsification and homogenization of lightly salted cod fish caviar in amount of 42% of the weight of milk raw materials, precipitation for 40-50 minutes, introduction of a Laminaria biologically active additive in amount of 2.0% of the weight of milk raw materials, mixing, pasteurization of the mixture, cooling to a fermentation temperature, fermentation by introduction of a Lactococcus lactis subsp. lactis starter culture in amount of 3.0% of the weight of milk raw materials, fermentation, removal of whey, pressing, introduction of cream with a fat mass fraction of 25.0% in amount of 18.0% of the weight of milk raw materials, antioxidant in amount of 0.03% of the weight of milk raw materials, mixing, and packaging.

EFFECT: curd product obtained by the claimed method has high nutritional and biological value, preventive properties, and organoleptic indicators.

1 cl, 3 tbl