RU2731715C1 - Production method and organic curd cheese - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for production of organic cheese curd cheese involves heating of milk with weight ratio of protein 2.8–3.3 wt % and fat 0.1–4.0 wt % to temperature of 75–85 °C, homogenisation and mixing with milk, thermally treated at temperature 80–95 °C for 2–3 hours, in amount of 2–10 wt %. Obtained mixture is heated to temperature 75–95 °C, milk whey is heated with acidity of 3.3–4.5 pH units to 75–95 °C; milk whey is mixed in amount of 20–30 parts with 100 parts of milk mixture. Milk whey is expressed until a brown mass fraction of 55–80 wt %. Method can additionally include cooling to temperature below 45 °C and granulation into granules, preferably 30–50 milligrams, packing into consumer container 200–1000 grams, sealed sealing and freezing to temperature minus 13–20 °C. Method may additionally include introduction of table salt 1–2 wt % in curd cheese, dispersion until gel consistence, packing into consumer container, hermetic sealing and maintenance in stationary state at temperature 2–4 °C for 4–6 hours. Produced curd cheese represents granules or gel with acidity of 5.2–5.8 pH units containing moisture of 55–80 wt %, containing a fat weight ratio of 1.3–22 %, protein 10–16 %, and hermetically sealed into a consumer container.

EFFECT: invention allows to produce curd cheese of certain structure, with increased shelf life, without moisture separation during its storage.

9 cl, 4 ex

Description

1. The field of technology to which the invention relates.

The present invention relates to the dairy industry, more specifically to the production of curd cheese.

2. Background of the invention.

The popularity of organic food is growing in the world. With the development and introduction of GOST R 56508-2015, organic products, rules for the production, storage, transportation of these products are regulated. In the production of food products, it is necessary to limit the use of food additives, ingredients that do not meet the requirements for organic production and perform technological and sensory functions, to minimize the content of trace elements and technological aids. The production of organic food should be carried out primarily by biological, mechanical and physical methods. However, today there are practically no offers for the sale of products that meet the requirements of the standard for organic products.

Thus, the creation of organic food is an urgent task.

3. State of the art.

The aim of the invention is to develop a composition and method for the production of curd cheeses that meet the requirements of the standard.

In accordance with GOST 33480-2015, curd cheese is a dairy or dairy compound product made from milk and / or milk processing products using the technology of soft cheese without ripening or cottage cheese, followed by heat treatment and / or whipping and / or aeration or without them, with with or without the addition of dairy products, food flavors and non-dairy components (excluding preservatives, non-dairy fats and non-dairy proteins) with a mass fraction of milk protein of at least 6%.

The famous curd cheese "HOCHLAND" with greens GOST 33480-2015, has the composition: cottage cheese, skimmed milk powder, edible salt, locust bean gum and guar gum, citric acid, dried onion, onion essence, drinking water. A product with a homogeneous, velvety, smear structure. To stabilize the structure, a complex food additive and citric acid are used as a preservative.

The well-known Almette curd cheese cream TU 9225-008-53130062-11, has the composition: cottage cheese, milk whey, whey protein, table salt, citric acid (E330), drinking water. The cheese does not meet the requirements of the organic product standard, as preservatives are used.

Known patent RU 2213465 C2 for a method for the production of soft cheese. For the production of soft cheese, whole milk is mixed with non-separated cheese whey with an acidity of 17-50 ° T in a ratio of 1: 1 to 2: 8, calcium chloride is added in an amount of 0.1%, the mixture is heated first to 70 ° C, kept for 20- 30 minutes, add acidic whey fermented with acidophilic or Bulgarian bacillus to an acidity of 120-200 ° T in an amount of 8-12% by weight of the mixture. After that, molding is carried out, salt is added and left for pressing itself. Not separated whey is deacidified with a 20% disodium phosphate solution to an acidity of 25 ° T.

This method of production does not meet the requirements of the standard for the production of organic products due to the use of inorganic components in it - calcium chloride and disodium phosphate.

A known method for the production of cottage cheese patent RU 2518336 C2, which is taken as a prototype. The method includes milk pasteurization, introduction of acidified milk whey into heated milk in an amount of 10-35% of the milk mass and acidity of 2.5-6.0 pH units, decanting the whey and packing the obtained cottage cheese, while acidified milk whey is introduced into milk heated to temperature 60-85 ° C. The invention makes it possible to simplify the technology for the production of cottage cheese and increase the shelf life of the finished product, however, the shelf life is not sufficient for transportation over long distances, abroad without the use of preservatives. In addition, the product does not have competitive advantages, new consumer qualities, such as: soft, crumbly structure, original taste, and a wide range of products to compete successfully in the market. The technical result provided by the invention, both in terms of the method and in terms of the product, is that it is with the stated sequence of technological operations and without the use of inorganic stabilizers, emulsifiers and preservatives, but only using the beneficial properties of milk to the maximum extent, to obtain curd cheese with a soft, crumbly structure and increase the shelf life of the product.

4. Statement of the essence of the invention.

It was found by me that if in milk prepared for the production of curd cheese add from 2 wt. % up to 10 wt. %, preferably 5 wt. %, heat-treated milk by heating to a temperature of 90-95 ° C and holding at this temperature for 2-3 hours, then the strength of casein bonds in the resulting curd cheese decreases, a soft, crumbly structure of the cheese is obtained and the shelf life of the product increases.

A method of making organic curd cheese includes the following stages: milk with a protein mass fraction of 2.8-3.3 wt. % and fat 0.1-4.0 wt. % is heated to a temperature of 75-85 ° C, homogenized, mixed with milk, thermally treated at a temperature of 80-95 ° C for 2-3 hours, in an amount of 2-10 wt. %, preferably 5 wt. %, the resulting mixture is heated to a temperature of 75-95 ° C, preferably 85 ° C, the coagulating starter culture is heated, with an acidity of 3.3-4.5 pH units, to a temperature of 75-95 ° C, the coagulating starter culture is mixed in an amount of 20- 30 parts with 100 parts of the milk mixture, decant the milk whey until the mass fraction of moisture in the curd cheese is 55-80 wt. %.

A method in which the curd cheese is cooled to a temperature below 45 ° C, granulated into granules, preferably 30-50 milligrams.

A method in which curd cheese in granules is packed into consumer containers 200-1000 grams, hermetically sealed and frozen to a temperature of minus 13-20 ° C, stored and transported, defrosted to a temperature of 6 ° C and kept at this temperature for 4-6 hours.

Curd cheese, including milk fat and protein, characterized in that the curd cheese is granules with an acidity of 5.2-5.8 pH units, containing moisture 55-80 wt. %, preferably 60-65 wt. %, containing a mass fraction of fat 1.3-22%, protein 10-16%, hermetically sealed in consumer containers and frozen to a temperature of minus 13-18 ° C.

A method in which table salt is added to the curd cheese 1-2 wt. %, dispersed to a gel consistency, packed into consumer containers, hermetically sealed and kept stationary at a temperature of 2-4 ° C for 4-6 hours.

Curd cheese, including milk fat and protein, characterized in that the curd cheese is a gel with an acidity of 5.2-5.8 pH units, containing moisture 55-80 wt. %, preferably 60-65 wt. %, containing fat 1.3-22 wt. %, protein about 10-16 wt. %, salt 1-2 wt. %.

Curd cheese which contains separately or in a mixture of cocoa 2-8 wt. %, coffee 1-2 wt. %, sugar 2-10 wt. %.

Curd cheese which contains, individually or in a mixture, peanuts, or sunflower seeds, or pine nuts, cashews, almonds, hazelnuts, hazelnuts in an amount of 4-10 wt. %.

Curd cheese which contains separately or in a mixture of mushrooms, horseradish, or various herbs, various spices in an amount of up to 2 wt. %, preferably 1.0 wt. %.

At the first stage of making organic curd cheese, milk with a fat mass fraction of 0.1-4.5 wt. % and protein about 2.0-3.3 wt. %, heated to a temperature of 75-85 * C, homogenized at a temperature of 85-95 ° C, as a result, fat globules break down to a size of 5-50 microns and casein micelles with a characteristic size of 30-300 Nm., albumin and globulin with a size of 15- 50 Nm., Are deposited on the surface of the fat globules, and later, during coagulation, the micelles stick together without detaching from the fat globules, which avoids the loss of fat and protein with whey.

Homogenized milk is mixed with heat-treated milk at temperatures from 85 ° C to 99 ° C with an exposure time of at least 3 hours until specific organoleptic characteristics are achieved. With prolonged heating, lactose interacts with the amino acids of proteins, as a result of which melanoidin compounds are formed, which give the milk a creamy hue and the taste of boiled milk. In addition, there is a change in amino acids with the formation of reactive sulfide groups that interact with some components of milk to form compounds with a specific taste and smell. The mechanism of formation and the chemical composition of melanoidins have not been finally established. It was found that the reaction proceeds in several stages. By now, the passage of the first stage has been studied. First, the disaccharide lactose interacts with free amino groups of amino acids. As a result of repeated rearrangement during prolonged heat exposure at a temperature of 85-95 ° C, fructosolysin was identified in the product, its formation reduces the biological value of the product, since it is not broken down by digestive enzymes and is not absorbed by the human body. Part of the resulting fructosolysin is involved in further reactions, and various carbonyl and other poorly studied compounds are formed from its sugar component with the participation of amino acids. Heat treatment of milk at a temperature of less than 80 ° C and a holding time of less than 2 hours does not provide the required rearrangement result. At temperatures above 95 ° C and a duration of more than 3 hours, the reactions go into the area of formation of poorly studied compounds and cost inefficiency. The optimal amount of introduced, thermally processed milk is 2-10 wt. %, preferably 5 wt. %. With more than 10 wt. %, increased costs are not effective, since they do not provide an additional result, and with less than 2 wt. % are insufficient to obtain the stated result. The resulting mixture is heated to a temperature of 75-95 ° C, preferably 85 ° C. The starter-coagulator with an acidity of 3.3-4.5 pH units is heated to a temperature of 85-95 ° C, mixed in an amount of 20-30 wt. % with the milk mixture heated earlier, as a result the acidity of the milk increases and coagulation occurs. The duration of this stage depends on the acidity and temperature of the whey and the temperature of the milk and its composition, as well as the speed of mechanical mixing. When the acidity of the mixture reaches 5.2-5.3 pH units, intense coagulation occurs, in which all the convergence of casein and albumin particles ends in sticking, aggregation and floating. The duration of this stage is 20-30 seconds.

At the same time, whey is separated from the curd cheese, stirring accelerates the decantation of free water, bound water remains, up to a residual water content of 65-80 wt. %. The duration of this stage 2-5 minutes depends on the temperature of the curd and the compressive strength of the casein bonds, the latter are maximal at a temperature of 80 ° C and decanting the whey to obtain dry substances in the curd cheese about 20-40 wt. %, the cheese acquires a density of up to 1.1 g / cm ³ and a firm structure.

When introduced into milk from 2 to 10 wt. % of thermally processed milk at a temperature of 80-95 ° C and holding for 2-3 hours at this temperature, then in the curd cheese the concentration, mass fraction of meloidin compounds increases four to seven times, depending on the fat content in milk, while the strength of casein bonds, a soft, crumbly structure of the cheese is obtained, the shelf life is increased, the curd cheese retains the aroma of boiled milk after freezing and defrosting, as well as after dispersing.

To obtain a starter culture - a coagulator, whey is fermented with a lactic bacterial culture to an acidity of about 3.7-4.4 pH units, preferably 3.7 pH units, heated to a temperature of 86-95 ° C, mixed and stirred with milk in a ratio of 20 -30 parts of whey and 100 parts of milk at a temperature of 80-85 ° C. At the acidity of the mixture of 5.2-5.8 pH units, intense coagulation occurs, that is, the transition of milk as a colloidal system of sol into a gel, in which casein micelles stick together without detaching from the fat globules. The duration of this stage depends on the intensity of mechanical mixing of the starter culture - coagulator with milk, the increase in the acidity of the mixture and is 1-2 minutes.

If the acidity of the starter-coagulator is less than 3.7 pH units and the acidity of the mixture is less than 5.2 pH units, then the taste of the product deteriorates. If the acidity exceeds 4.32 pH units, then the acidity of the mixture is more than 5.8 pH units and the proteins coagulate insufficiently, the waste of protein and fat in the whey increases.

When mixing the coagulator starter culture with milk in an amount of less than 20 parts in the mixture, the protein does not coagulate, but with an increase of more than 30 parts, it does not give an additional result.

The duration of the stage of separating the curd cheese and decanting the whey until dry substances of about 30-35% are obtained in the cheese is about 3-5 minutes, stirring accelerates the separation of free water, and an increase in temperature to 80 ° C promotes the separation of hydrated water associated with casein, while, As the whey is drained, casein micelles provide bonds that tighten the formed curd, making the curd cheese hard. The casein micelles, remaining adsorbed on the fat globules, form a spatial structure with the retention of free water in the cavities and capillaries and water associated with casein micelles.

Curd cheese of a similar structure containing 30-35% dry matter can be used for granulation. freezing, long-term storage and defrosting. The resulting curd cheese is cooled to a temperature of 45 ° C. By cutting off granules weighing 30-50 milligrams, the product is converted into granulated curd cheese, while the casein bonds that form the structure of the cheese are partially destroyed, which are not restored at a product temperature of less than 45 ° C. Granulated curd cheese is packed into a glass of 200-1000 grams, hermetically sealed and frozen at a temperature of minus 13 ° C-18 ° C to increase the shelf life. When the granules freeze, the free whey crystallizes after the proteins and fats freeze and the crystals of the whey destroy the structural bonds. The frozen product is heated to a temperature of 6 ° C in the mode of energy supply from 4 ° watts to 300 watts per kilogram of product and kept at this temperature for 2-6 hours. During defrosting, the water crystals dissolve and the whey is first concentrated from the bottom of the filling cup. Due to the granular structure of the product, a higher concentration of dry substances is created in the upper part of the glass and due to the osmotic pressure, the whey rises to the top of the glass during an exposure of 2-6 hours, is completely absorbed in the granules, which excludes the separation of the whey after defrosting, as well as the crumbly structure of the granules product. Melanoidin compounds of thermally processed milk are preserved when the product is frozen and after defrosting give the curd cheese a creamy hue and flavor of boiled milk, and due to antioxidant and antimicrobial properties, they provide an increase in the shelf life of the product.

In order to expand the assortment, curd edible salt is added to the cheese in an amount of 1-2 mass. %, preferably 1.0 wt%, the mixture is dispersed to a gel consistency, packed into glasses, hermetically sealed, kept stationary for 2-6 hours at a storage temperature of 3 ÷ 6 ° C, then the gel thickens, creating a dense, plastic product with the melting point of milk fat. The organic curd cheese obtained by the above method is a gel with an acidity of 5.0 ÷ 6.0. pH units, preferably 5.5 ÷ 5.6 pH units, containing a mass fraction of fat 5 ÷ 22.5%, preferably 16-19%, a mass fraction of protein 6.0 ÷ 19%, preferably 13-19%, a mass fraction of carbohydrates 3.5 ÷ 4.7%. Melanoidin compounds of thermally processed milk are retained when the curd cheese is dispersed into the gel and give the curd cheese a creamy hue and flavor of boiled milk, and due to its antioxidant and antimicrobial properties, they provide an increase in the shelf life of the product.

To expand the range, curd cheese is introduced separately or in a mixture of cocoa 2-8 wt. %, coffee 1-2 wt. %, peanuts, or sunflower grains, or pine nut kernels, cashews, almonds, hazelnuts, hazelnuts in an amount of 4-10 wt. % and sugar 2-10 wt. %, dispersed together with curd cheese to a gel state, then melanoidin compounds of thermally processed milk give the curd cheese a creamy shade and a boiled milk flavor, and due to antioxidant and antimicrobial properties, they provide an increase in the shelf life of the product.

To expand the assortment, mushrooms, horseradish, or various greens, various spices in an amount of up to 2 wt. %, preferably 1.0 wt. %, then the melanoidin compounds of thermally processed milk give the curd cheese a creamy shade and the flavor of boiled milk, and due to antioxidant and antimicrobial properties, they provide an increase in the shelf life of the product.

The technical result provided by the invention, both in terms of the method and in terms of the product, is that it is with the stated sequence of technological operations and without the use of inorganic stabilizers, emulsifiers and preservatives, but only using the beneficial properties of whole milk to the maximum extent, cheese is obtained curd, with an extended shelf life, with the exception of moisture separation during storage, with a dense consistency, smearing, but melting in the mouth when consumed, the presence of a specific taste of boiled milk and the taste of food additives coffee, cocoa, nuts or mushrooms, horseradish, parsley, dill, onion in the product, which ensures its commercial attractiveness.

Obtaining curd cheese is as follows.

Example 1.

1.1. Milk with a mass fraction of fat 2.5%, with a mass fraction of protein 3.0% is heated to a temperature of 85 ° C and homogenized at a pressure of 15 MPa.

1.2. Milk with a mass fraction of fat 2.5%, with a mass fraction of protein 3% is heated to a temperature of 95 ° C and kept for 3 hours.

1.3 Mix 2 kilograms of homogenized milk according to item 1.1 with 0.1 kilograms of heat-treated milk according to item 1.2 and heat the mixture to a temperature of 85 ° C.

1.4. Whey in an amount of 420 grams, acidity of 3.7 pH units, is heated to a temperature of 95 ° C.

1.5. Mix the milk mixture according to clause 1.3 in the amount of 2.1 kilograms and whey according to clause 1.4 in the amount of 420 grams and mix until the curd cheese is separated.

1.6. The whey is drained until a product with a solids content of 35% is obtained, cooled to a temperature of 45 ° C.

1.7. Granulation of curd cheese into granules weighing 30-50 milligrams is carried out.

1.8. The product is packaged and sealed in a 200 gram glass with a height of 35 mm.

1.9. The hermetically sealed product is cooled to a storage temperature of minus 13 ° C.

1.10. Remove from storage after 30 days.

1.11. Defrosting is carried out at a temperature of 6 ° C.

1.12. Granulated curd cheese has the following characteristics: fat mass fraction 12.5%, protein mass fraction 15.0%, active acidity 5.6 pH units, granular consistency, crumbly in granules, white with a cream shade, smell and taste of boiled milk.

Example 2.

2.1. Milk with a mass fraction of fat 2.5%, with a mass fraction of protein 3.0% is heated to a temperature of 85 ° C and homogenized at a pressure of 15 MPa.

2.2. Milk with a mass fraction of fat 2.5%, with a mass fraction of protein 3% is heated to a temperature of 95 ° C and kept for 3 hours.

2.3 Mix 2 kilograms of homogenized milk according to clause 2.1 with 0.1 kilograms of heat-treated milk according to clause 2.2 and heat the mixture to a temperature of 85 ° C.

2.4. Whey in an amount of 420 grams, acidity of 3.7 pH units, is heated to a temperature of 95 ° C.

2.5. Mix the milk mixture according to clause 2.3 in the amount of 2.1 kilograms and whey according to clause 2.2 in the amount of 420 grams and mix until the curd cheese is separated.

2.6. The whey is drained until a product with a solids content of 35% is obtained, cooled to a temperature of 45 ° C.

2.7. Introduce cheese salt 1.0 mass. %, the mixture is dispersed to a gel consistency.

2.8. Packaged and packed in glasses of 200 grams.

2.9. Cool at rest for 4 hours to a storage temperature of 3 ° C.

2.10 Remove from storage after 30 days, deterioration and acidity growth were not found.

2.11. Curd cheese is a gel, fat mass fraction 12.5%, protein mass fraction 15.0%, active acidity 5.6 pH units, granular consistency, crumbly in granules, white with a cream shade, smell and taste of boiled milk.

Example 3.

3.1. Milk with a mass fraction of fat 2.5%, with a mass fraction of protein 3.0% is heated to a temperature of 85 ° C and homogenized at a pressure of 15 MPa.

3.2. Milk with a mass fraction of fat 2.5%, with a mass fraction of protein 3% is heated to a temperature of 95 ° C and kept for 3 hours.

3.3 Mix 2 kilograms of homogenized milk according to clause 3.1 with 0.1 kilograms of thermally processed milk according to clause 3.2 and heat the mixture to a temperature of 85 ° C.

3.4. Whey in an amount of 420 grams, acidity of 3.7 pH units, is heated to a temperature of 95 ° C.

3.5. Mix the milk mixture according to clause 3.3 in the amount of 2.1 kilograms and whey according to clause 3.4 in the amount of 420 grams and mix until the curd cheese is separated.

3.6. The whey is drained until a product with a solids content of 35% is obtained, cooled to a temperature below 45 ° C.

3.7. Introduce cheese salt 1.0 mass. %, sugar 2 wt. % and cocoa beans 2.5 wt. %, the mixture is dispersed to a gel consistency.

3.8. Packaged and packed in glasses of 200 grams.

3.9. Cool at rest for 4 hours to a storage temperature of 3 ° C.

3.10. Remove from storage after 30 days, no increase in acidity and deterioration was found.

3.11. Curd cheese is a gel, mass fraction of fat 12.5%, mass fraction of protein 15.0%, active acidity 5.6 pH units, consistency that melts in the mouth when consumed, color of cocoa with milk, smell and taste of cocoa.

Example 4.

4.1. Milk with a mass fraction of fat 2.5%, with a mass fraction of protein 3.0% is heated to a temperature of 85 ° C and homogenized at a pressure of 15 MPa.

4.2. Milk with a mass fraction of fat 2.5%, with a mass fraction of protein 3% is heated to a temperature of 95 ° C and kept for 3 hours.

4.3 Mix 2 kilograms of homogenized milk according to clause 4.1 with 0.1 kilograms of heat-treated milk according to clause 4.2 and heat the mixture to a temperature of 85 ° C.

4.4. A sourdough-coagulator in the amount of 420 grams, acidity of 3.7 pH units, is heated to a temperature of 95 ° C.

4.5. Mix the milk mixture according to clause 4.3 in the amount of 2.1 kilograms and the coagulant starter culture according to clause 4.4 in the amount of 420 grams and mix until the curd cheese separates.

4.6. The whey is drained until a product with a solids content of 35% is obtained, cooled to a temperature below 45 ° C.

4.7. Salt 1 wt. % and pasteurized horseradish root 1.0 wt. %, disperse the product to a gel consistency.

4.8. Packaged and packed in glasses of 200 grams.

4.9. Cool at rest for 4 hours to a storage temperature of 3 ° C.

4.10. Remove from storage after 30 days, no growth of acidity and deterioration was found.

4.11. Curd cheese is a gel, mass fraction of fat 12.5%, mass fraction of protein 15.0%, active acidity 5.6 pH units, consistency that melts in the mouth when consumed, color is white with a cream tint, taste of boiled milk, taste is felt horseradish.

Claims (9)

1. A method of making organic curd cheese includes the following stages: milk with a protein mass fraction of 2.8-3.3 wt. % and fat 0.1-4.0 wt. % is heated to a temperature of 75-85 ° C, homogenized, mixed with milk, thermally treated at a temperature of 80-95 ° C for 2-3 hours, in an amount of 2-10 wt. %, preferably 5 wt. %, the resulting mixture is heated to a temperature of 75-95 ° C, preferably 85 ° C, milk whey is heated, with an acidity of 3.3-4.5 pH units, to a temperature of 75-95 ° C, whey is mixed in an amount of 20-30 parts with 100 parts of the milk mixture, the obtained milk whey is decanted to obtain a mass fraction of moisture in the curd cheese 55-80 wt. %. 2. A method according to claim 1, wherein the curd cheese is cooled to a temperature below 45 ° C, granulated into granules, preferably 30-50 milligrams. 3. The method according to claim 2, in which the curd cheese in granules is packed into a consumer container of 200-1000 grams, hermetically sealed and frozen to a temperature of minus 13-20 ° C, stored and transported, defrosted to a temperature of 6 ° C and kept at this temperature is 4-6 hours. 4. The method according to p. 1, in which in the curd cheese make table salt 1-2 wt. %, dispersed to the consistency of a gel, packed in consumer containers, hermetically sealed and kept stationary at a temperature of 2-4 ° C for 4-6 hours. 5. Curd cheese obtained by the method according to claim 3, comprising milk fat and protein, characterized in that the curd cheese is granules, preferably 30-50 milligrams, acidity 5.2-5.8 pH units, containing moisture 55-80 wt. %, preferably 60-65 wt. %, containing a mass fraction of fat 1.3-22%, protein 10-16%, hermetically sealed in consumer containers and frozen to a temperature of minus 13-18 ° C. 6. Curd cheese obtained by the method according to p. 4, including milk fat and protein, characterized in that the curd cheese is a gel with an acidity of 5.2-5.8 pH units, containing moisture 55-80 wt. %, preferably 60-65 wt. %, containing fat 1.3-22 wt. %, protein about 10-16 wt. %, salt 1-2 wt. %. 7. Curd cheese according to claim 6, which contains separately or in a mixture of cocoa 2-8 wt. %, coffee 1-2 wt. %, sugar 2-10 wt. %. 8. Curd cheese according to claim 6, which contains separately or in a mixture of peanuts, or sunflower grains, or kernels of pine nuts, cashews, almonds, hazelnuts, hazelnuts in an amount of 4-10 wt. %. 9. Curd cheese according to claim 6, which contains separately or in a mixture of mushrooms, horseradish or various herbs, various spices in an amount of up to 2 wt. %, preferably 1.0 wt. %.