METHOD OF MANUFACTURING DIETARY LOW-FAT CURD PRODUCT

摘要

FIELD: food industry.;SUBSTANCE: method includes preparing the mixture of components, mixing, pasteurization, cooling to the fermentation temperature, introducing a ferment, ripening for 7-8 hours, during which the BAA "Biobakton" is added in an amount of 3.0 wt %, thermalising the resulting defatted curd, introducing the stabiliser Grindsted FFM 612 in the amount of 1.0-2.0% by weight of the finished product, stirring and cooling. In the mixture composition before pasteurization, instead of a part of skim milk, crushed germinated wheat grain is introduced in the amount of 2.0-6.0% by weight of skim milk.;EFFECT: invention allows to reduce the fermentation process, to increase shelf life, to improve the nutritional and biological value of the finished product and its prophylactic properties, as well as to increase the product yield.;1 cl