| 摘要 |
FIELD: milk industry. ^ SUBSTANCE: method involves pasteurizing fat-free milk; introducing reactant; providing curdling, packaging and cooling. Pasteurization process is carried out at temperature of 95±2 C. Protein curdling process is carried out using 10%-aqueous solution of lactic acid at the same temperature in an amount of 1.50-0.78 wt%, depending on milk acidity (16-22 T). Method further involves separating curdle and enabling self-pressing; introducing into curdle bacterial starter for curd or acidophilous bacterium with bifidus bacteria in an amount of 3-5%; enriching with vitamin-mineral premix 12/03 and fermenting until obtaining of ready product having predetermined coefficients: weight part of moisture 65%, titratable acidity 150-160 T. ^ EFFECT: increased nutritive and biological activity, reduced energetic value, provision for utilization of milk with increased titratable acidity, increased yield of ready product and wider range of milk products. |
