Abstract: 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.

Abstract: According to the present invention, the method of heat transfer in a direction, which is reverse to natural convection, includes introduction of an additional pumping substance into the heated area. The pumping substance is incapable to be dissolved in the heat-transfer agent and its boiling temperature is lower than the boiling temperature of the heat-transfer agent. The heat-transfer agent is heated up, the pumping substance evaporates and the vapour pressure of the pumping substance is used to force the hot heat-transfer agent to flow along the branches of the circulating loop. The device for heat transfer in a direction reverse to the natural convection characterized in that its design incorporates technical means intended for vapour condensation of the pumping substance as well as technical means intended for draining that condensate from the condensation area to the evaporation area.