METHOD FOR PRODUCTION OF GRAINED CURD Russian patent published in 2025 - IPC A23C19/76 A23C23/00 

FIELD: dairy industry.

SUBSTANCE: disclosed is a method for the production of grain curd, which provides for heating milk, separating milk to produce cream and skimmed milk, pasteurisation of skimmed milk, skimmed milk fermentation, introduction of calcium chloride, rennet powder or pepsin, mixing, ripening, clot processing, grain heating and grain cooling, grain drying and mixing of defatted grain with ripened product, wherein the starter used is a bacterial concentrate or a starter for the production of curd in amount of 1-6% with respect to the weight of defatted milk, clot pH at the end of ripening is 4.9-5.0, clot is cut by wire knives into cubes sized 10.0×10.0×10.0 mm or 12.0×12.0×12.0 mm and left alone for 20-30 minutes to release serum, then drinking water with temperature of 45±2°C to reduce acidity of whey to 36-40°T, heated to temperature of 48-55°C, grains are kneaded at this temperature for 30-60 minutes, then whey is removed from grains, wherein after drying grain is mixed with ripened product in ratio of 1:1 by weight, iodine casein in amount of 0.0005%, lactulose syrup in amount of 0.2%, food flavouring, technological non-dairy components in amount of 0.00005% – 12% of the ready product weight, and as a ripened product with which grain is mixed, pasteurized skimmed milk or buttermilk is used, for fermentation and ripening of which Lactobacillus acidophilus and Streptococcus thermophilus cultures are used.

EFFECT: invention allows to expand the range of curd products.

1 cl, 5 ex