| 摘要 |
This invention can be used in dairying, namely for producing curd products. Curd products consist of newly made curd of homogenous consistence, cream, a system for stabilising consistence, salt or sugar and taste additive. In the salted version of the product, the ingredients are distributed in the following mass percentages: newly made curd of homogenous consistence - 50-75; cream - 15-30; system for stabilising consistence - 0.5-3.0, salt 0.5-1.5; taste additive 0.1-7. In the sweet version of the product, the ingredients are distributed in the following mass percentages: newly made curd of homogenous consistence - 30-60; cream - 7-25; system for stabilising consistence - 0.5-3.0, sugar 6-25; taste additive - 15-30. The method for producing curd includes the preparation of raw materials, the preparation of a compound of raw materials, mixing thereof, simultaneous homogenisation of the compound by using high-speed knives, pasteurisation in a direct or indirect torrent of steam. |
