METHOD FOR MANUFACTURING CURD CHEESE MASS AND METHOD FOR MANUFACTURING PROCESSED CHEESE BASED UPON CURD CHEESE MASS

FIELD: food industry, dairy industry. ^ SUBSTANCE: the method deals with thermal treatment of whole milk, fish raw material and soybean milk, thermal treatment of soybean milk should be carried out at 121-123 C for 15-20 min. As fish raw material one should use fish filet, its thermal treatment should be performed by boiling in whole milk to be reduced up to 0.1-0.5 mm. Ingredients should be cooled up to fermentation temperature to be mixed followed by introduction of sodium caseinate and brewing agent. Mixture should be fermented at 36-38 C for 5-6 h, heated up to 48-50 C for 1.0-1.5 h. Thermal treatment of fish filet should be carried out at 80-95 C for 7-10 min. After obtaining curd cheese mass one should prepare processed cheese dealing with preparation of the mixture containing curd cheese mass obtained by item 1, sodium bicarbonate, cream, flavor additives of plant origin as puree, butter, common salt. Flavor additives, butter, common salt and cream should be supplemented before processing. Processing should be performed at 78-82 C for 15-20 min. For preparing puree one should apply either rhubarb or Jerusalem artichoke, or dried apricots, or raisin and carrots. The innovation enables to simplify technological process, decrease product cost price, obtain product of improved organoleptic parameters and give the product restorative and prophylactic properties due to improving its biological and nutritive value. ^ EFFECT: higher efficiency of manufacturing. ^ 4 cl, 6 ex