FIELD: dairy industry. SUBSTANCE: method involves introduction of tinrostim in milk products in amount of 0.5-3.0 g per 1000 kg of prepared product. EFFECT: higher biological value.
| Title | Year | Author | Number |
|---|---|---|---|
| MILK PRODUCT | 1996 |
|
RU2101968C1 |
| METHOD OF PREPARING LACTATE PRODUCT WITH BIOLOGICAL ACTIVITY | 1999 |
|
RU2173052C2 |
| METHOD FOR PREPARING PRODUCT WITH HIGH BIOLOGICAL ACTIVITY | 1996 |
|
RU2115325C1 |
| METHOD FOR PRODUCING HYDROLYZATE FROM HYDROBIONTS, METHOD FOR PRODUCING CULTURED MILK PRODUCT, AND METHOD FOR DETERMINING QUANTITY OF TRITERPENE GLYCOSIDES | 1995 |
|
RU2095000C1 |
| METHOD FOR PRODUCTION OF BIOLOGICALLY ACTIVE LACTIC ACID PRODUCT | 2010 |
|
RU2446694C2 |
| METHOD FOR PRODUCTION OF KEFIR WITH FUNCTIONAL PROPERTIES | 2011 |
|
RU2482689C1 |
| METHOD FOR MANUFACTURING CURD CHEESE MASS AND METHOD FOR MANUFACTURING PROCESSED CHEESE BASED UPON CURD CHEESE MASS | 2003 |
|
RU2242135C2 |
| METHOD OF PREPARING KEFIR WITH CURATIVE ADDITIVE | 1998 |
|
RU2155488C2 |
| METHOD FOR PRODUCTION OF ALGINATE-CONTAINING PRODUCT OF BROWN ALGAE AND PROBIOTIC PRODUCT BASED THEREON | 2010 |
|
RU2453134C2 |
| METHOD OF PRODUCING CURD-MILK PRODUCE FOR FEEDING INFANTS AND AS DIETETIC FOOD | 0 |
|
SU736937A1 |
