METHOD FOR MAKING COTTAGE CHEESE Russian patent published in 2023 - IPC A23C19/76 

FIELD: dairy industry.

SUBSTANCE: method for making cottage cheese is proposed. The method includes mixing heated homogenized milk with heated whey in a ratio of 1:1 to a temperature of 85-95°C, keeping it for 20-25 minutes, decanting the whey to obtain a protein concentrate with a solids content of 20-35 wt.%, dispersing the resulting concentrate at a temperature of 40-45°C until the cream is consistent, fermenting by introducing pure cultures of lactic acid bacteria cultures with the addition of pectin or Gum Arabic in the amount of 6% and 15% polydextrose, mixing, then fermenting for 4-4.5 hours at a temperature of 37-40°C, sorting and packaging in consumer packaging, cooling in a refrigerator to a storage temperature of 2-4°C. Alternatively, after fermentation with pure cultures, pectin or Gum Arabic is added in the amount of 6% and 15% polydextrose, mixed, it is sorted and packaged in consumer containers, and then fermented for 4-4.5 hours at a temperature of 37-40°C followed by thermization at 67-70°С and cooling in the refrigerator to storage temperature of 2-4°C.

EFFECT: invention makes it possible to obtain a functional product.

1 cl, 4 ex