BOHDZIEWICZ KRZYSZTOF,BOHDZIEWICZ KRZYSZTOF,BARANOWSKA MARIA,BARANOWSKA MARIA,STANIEWSKI BOGUSŁAW,STANIEWSKI BOGUSŁAW,CHOJNOWSKI WŁADYSŁAW,CHOJNOWSKI WŁADYSŁAW
申请号：
PL11813596
公开号：
PL2645867T3
申请日:
2011.11.29
申请国别(地区):
PL
年份:
2017
代理人:
摘要：
The invention claimed is the method of production of curd, which is a protein product designed both for instant use and for further processing by food industry. This technology can be applied in large dairy plants as well as in small processing plants run by the farmers. According to the invention, the method of curd by standardization of milk composition, thermal processing, coagulation, processing of the resultant milk curd with separation of whey, forming, cooling and packing, is characterized by the specific feature that milk is processed thermally within the range from 90° C. for 50-60 seconds to 135° C. for 3-5 seconds, then cooled down to the temperature of 20-35° C., when enzymatic transglutaminase preparation of 50 to 200 U/g protein reactive power is added in the amount ranging from 1 U/g protein to 10 U/gram protein, after which the milk is incubated at the temperature 20-35 ° C. for 0.5-2.5 hours, then lactic acid bacteria are added to milk kept at the same temperature and after their addition, within 6-16 hours, milk curd ready for further processing with standard methods is obtained.
