FIELD: dairy industry.
SUBSTANCE: curd product is described that includes milk protein, soy protein isolate, while the milk protein is curd obtained from goat milk using a pre-activated dry bacterial starter Yolactis “Cottage Cheese” and a bacterial starter of probiotic cultures LAT PB T, additionally containing a functional component - antioxidant and sweetener - stevioside, or oligofructose, or natural inulin concentrate.
EFFECT: curd product has increased functional properties, increased nutritional value and organoleptic characteristics.
1 cl, 5 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PRODUCTION OF COTTAGE CHEESE MOUSSE | 2021 |
|
RU2791548C1 |
| COMPOSITION FOR PRODUCTION OF CULTURED MILK PRODUCT "KURT" | 2011 |
|
RU2464794C1 |
| METHOD FOR PRODUCTION OF CHEESE PRODUCT | 2022 |
|
RU2791552C1 |
| COMPOSITION FOR PRODUCING A CURD DESSERT PRODUCT | 2020 |
|
RU2760817C1 |
| MILK PROTEIN CURD PRODUCT | 2022 |
|
RU2788346C1 |
| SOFT CURD PRODUCTION METHOD | 2013 |
|
RU2570549C2 |
| CURD PRODUCT BASED ON GOAT MILK | 2017 |
|
RU2642317C1 |
| CURD PRODUCT | 2019 |
|
RU2728442C1 |
| GRANULATED CURD PRODUCTION METHOD | 2014 |
|
RU2560262C1 |
| METHOD FOR PRODUCTION OF GRANULATED CURD | 2014 |
|
RU2554469C1 |
