Abstract: A method of production of a fat mix with a decreased fat content, consisting in cream separation from milk, fat content normalisation, pasteurisation, preparation of a cream mixture with milk powder and/or other protein carriers, pasteurisation of the mixture, refrigeration, homogenisation, addition of starters, souring, introduction of the other condensing and flavour additives, thermisation, smoothing homogenisation, hot packing is characterised by the fact that pasteurised, normalised cream, supplemented or not with an addition of recombined cream, is completed with milk protein carriers and the entire mixture is submitted to thermal processing in 85-135° C. for 10-180 seconds, degassed, cooled down to 30-55° C., supplemented with transglutaminase in solution or solid form, in a quantity of 0.1-20.0 U/g of the protein, then the entire product is kept in this temperature for 15-70 minutes, followed by thermal processing in 70-92° C. for 30-180 seconds, cooled down to approximately 72° C.

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.