Interest in curd as a national product has significantly increased in recent years, which led to the product line extension and growth of its production volume. Previously the consumers preferred high fat curd (15 – 26%) though today the priorities changed.
More and more people follow the trend of healthy eating, thus low fat and nonfat curd products are in great demand. They are good for your health because they contain more essential amino acids that have a high biological value.
The scientists of Applied Biotechnology Department of SUSU Trade and Economic Faculty finalized a Russian traditional food product and made it even more healthy and tasty.
The technology for producing the curd product "Kyzyl Eremsek" with stevioside allows to increase the content of protein weight fraction, macronutrients (Ca, P, K), to reduce calorie concentration of curd product and to increase the the term of storage up to 15 days without the use of stabilizers and preservatives.
On 27 December the new production method of curd product was registered in the State Register of Inventions of the Russian Federation under the number № 2470517.
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