METHOD FOR MAKING CURD CHEESE Russian patent published in 2023 - IPC A23C19/76 A23C23/00 

FIELD: dairy industry.

SUBSTANCE: method for producing curd cheese involves adding bacterial starter to pasteurized milk, fermentation until curd is formed, adding fillers, while milk is normalized to a mass fraction of fat of 2.5% before fermentation, fillers are added to the resulting curd, which are plant raw materials in the form of cryopowders turnip, parsley and white flax, which take 2.5-2.3% of each by weight of the finished product, the complex food additive Stabiol MS60 2.5-2.3% by weight of the finished product and starch 2.8-2.0 % of the mass of the finished product, the components are mixed to a homogeneous consistency in cream with a mass fraction of fat of 10%, taken in an amount of 10.0-6.0% of the mass of the finished product, the resulting mixture is combined with cottage cheese, taken in an amount of 78-82% of mass of the finished product, mixed, pasteurized at a temperature of 80° C for 1.0-1.5 min, stirred at a speed of rotation of the stirring device 2000-1500 rpm, the mass is packed hot and cooled.

EFFECT: obtaining a product with improved organoleptic properties, as well as increased nutritional and biological value.

1 cl, 1 tbl, 3 ex