METHOD FOR OBTAINING ENRICHED FUNCTIONAL CURD Russian patent published in 2023 - IPC A23C23/00 

FIELD: dairy industry.

SUBSTANCE: method for the production of enriched cottage cheese includes the acceptance and initial processing of milk, purification and normalization for fat, taking into account the protein content, pasteurization and cooling to the fermentation temperature, followed by the fermentation of milk with a starter consisting of mesophilic starter cultures Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. Cremoris, temperature 30±2°C, adding calcium chloride in the form of a 30-40% aqueous solution and acidin-pepsin at the rate of 5 g per 100 kg of milk, after which the milk is stirred for 10-15 minutes, followed by fermentation for 4-6 hours, temperature thirty ±1°C, until a clot is formed with an acidity of 60±5°T and cutting the clot until the whey is separated from it, then packing into lavsan bags and pressing the clot for 1-4 hours with cooling to a temperature of 20-25°C, packaging and labelling, as well as additional cooling of the finished curd to a temperature 4±2°C.

EFFECT: product with pronounced functional properties.

1 cl, 3 dwg, 1 ex