Process for producing a functional curd cream

Abstract

The invention relates to the dairy industry, namely to a process for producing a functional curd cream. The process, according to the invention, comprises mixing the curds with a fat content of 0…5% with pasteurized cream with a fat content of 35…50% and salt, pasteurizing the mixture at a temperature of 72…77C, adding a liposoluble extract of sea buckthorn or hips, or haws with concentration of carotenoids of 20…54 mg/L, in an amount of 0.4…3.0%, stirring and cooling to a temperature of 2…6C. The result of invention consists of obtaining functional curd cream with a higher biological value, higher organoleptic indexes and an extended shelf life.