Fecha de publicación: -- Fuente: WIPO "milk" A method for making nonfat acid curd cheese provides for pasteurizing nonfat milk, cooling, souring the milk, treating and dehydrating a curd, prepacking, marking and cooling a product. Pasteurization of the nonfat milk is carried out at a temperature of 95-97 °С keeping from 5 to 10 min. Curd treatment and prepacking the product is carried out at a temperature of 58-62 °С.