FIELD: food industry. SUBSTANCE: fruit-and-berry addition is introduced after fermentation into scalded, butter, and protein creams in the amount of 5-25% of total mass. The cream contains additionally a base, i.e. milk or protein additions in the following relation of ingredients, g/kg of ready mass: fermented and sterilized fruit or berry mass, 50-250; milk or protein additions, 282-650; sugar-containing ingredient, 200-564. EFFECT: improved quality. 5 cl
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