| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to a soft curd production method. The method envisages milk pasteurisation at a temperature of 90-95°C during 7-8 hours, cooling, introduction of a starter consisting of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp. Cremoris lactic acid bacteria, calcium chloride in the form of water solution, stirring, ripening during 7-12 hours till formation of clot with acidity equal to 90-95°T, whey separation, pressing, cooling, introduction of cream enriched with "Citri-Fi 200FG" food fibres ripened with a starter consisting of Bifidobacterium BB-12, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, stirring during 15-20 minutes, cooling and packing.EFFECT: method allows to obtain soft curd with high organoleptic indices, food and biological value; additionally, the obtained curd has preventive and probiotic properties.3 tbl, 2 ex |
