FIELD: dairy industry. SUBSTANCE: sweetening agent and stabilizing agent - unipectin preliminary dissolved in drinking water were added to the curd whey, homogenized at 20-60 C, pasteurized and cooled. Then aromatic principle and dye were added, stirred and poured. After cooling the preparation "Cyclocar" is added together with aromatic principle and dye at amount 0.25 kg/1 t product. EFFECT: improved method of production.
Title | Year | Author | Number |
---|---|---|---|
METHOD OF PREPARING ALCOHOL-FREE PROPHYLACTIC BEVERAGE | 1998 |
|
RU2210220C2 |
KEFIR PRODUCTION METHOD | 1991 |
|
RU2011351C1 |
CONSORTIUM OF MICROORGANISMS PROPIONIBACTERIUM SHERMANII, STREPTOCOCCUS THERMOPHILUS, ACETOBACTER ACETI USED FOR PREPARING FERMENTED-MILK FOODSTUFFS AND METHOD OF PRODUCTION OF FERMENTED-MILK PRODUCT | 1996 |
|
RU2138551C1 |
METHOD OF PRODUCING SOUR MILK DRINKS | 0 |
|
SU1184506A1 |
METHOD FOR PRODUCING PREVENTIVE DRINKS BASED ON CHEESE WHEY | 2015 |
|
RU2580048C1 |
METHOD OF MANUFACTURING BUTTER WITH REDUCED MASS PORTION OF FAT | 2001 |
|
RU2219775C2 |
METHOD FOR BEVERAGE PRODUCTION FROM MILKY WHEY | 2004 |
|
RU2289936C2 |
WHEY BEVERAGE PRODUCTION METHOD | 2011 |
|
RU2468591C1 |
METHOD FOR PRODUCING SUBSTITUTE OF WHOLE MILK | 1991 |
|
RU2045188C1 |
METHOD OF PRODUCING BEVERAGE FROM WHEY | 2000 |
|
RU2189767C2 |
Authors
Dates
1997-06-27—Published
1996-05-27—Filed