RU2018128559A - Method for the production of functional curd - Google Patents

Claims (1)

Method for the production of functional cottage cheese, including mixing a dairy product and flax flour, heating, cooling, packaging in consumer packaging, packaging, characterized in that the milk product uses chilled milk up to 4 ± 1 ° C, into which skimmed flaxseed flour is added to 2% of the total mass of milk and mix, maintain the resulting mixture for ripening at a temperature of 10 ± 2 ° C for 10-12 hours, then it is heated to 35-55 ° C, normalized by fat content not more than 5%, pasteurized at a temperature round 75 ± 2 ° C with an exposure of 10-20 seconds, cooled to a fermentation temperature of 35 ± 2 ° C, then fermented by making fermentation 1-5%, prepared on pure cultures of mesophilic lactic streptococcus and incubated for 2-3 hours until reaching it has an acidity of 32-35 ° T, then a 40% solution of calcium chloride is added to the mixture at the rate of 400 g of anhydrous salt per 1 ton of milk and pepsin is introduced in the form of a 1% solution at the rate of 1 g of pepsin per 1 ton of milk and sour at a temperature of 35 ± 2 ° C for 6-10 hours, then the resulting clot is stirred for 10-15 minutes, rgayut heat treatment, serum was separated, and the obtained curd is cooled to 8-12 ° C.