PROCESS FOR PREPARING CURD OF GRANULAR STRUCTURE

摘要

This method is used for producing dairy products - in particular granular curd - with high levels of balanced nutritious and energetic attributes and distinguishes itself due to its good taste. To achieve this, the new Method for producing granular curd differs from the usual method by several characteristic features. The mixture of milk is pasteurised at a temperature of 72 +- 2 degrees Celsius, before the leavening of the mixture of milk, 3-5 grams of contracting enzyme must be added for 1,000 kilos of mixture of milk. The contraction of milk is finished once the acidity of the contractile reaches 46-55 degrees T. After that, the milk contraction is cut into cubes measuring 1x1 centimetres and the granules are washed with cold water, the water temperature is gradually raised and then they are mechanically mixed and dried up. The washed and dried up granules of curd are mixed with sweet and salted pasteurised cream. The received mass of granulated curd is packed and delivered to consumers.