FIELD: dairy industry. SUBSTANCE: composition contains edible biologically active additive "Aleksandrina", sour including acidophilic bacillus and milk base. The composition is full-value cultured milk product. EFFECT: higher food value; homogeneous, soft, fluid consistency; increased stability and curative action. 4 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| CURDY PRODUCT "ALEKSANDRINA" | 1996 |
|
RU2125377C1 |
| METHOD OF PREPARING SOUR CREAM "ROSINKA" | 1996 |
|
RU2125806C1 |
| COMPOSITION FOR MILK PUDDING "SYURPRIZ" | 1996 |
|
RU2125808C1 |
| MILK DRINK "ZHENSHENEVY" | 1996 |
|
RU2125375C1 |
| FERMENTED COMPOSITION FOR RECOVERY NATURAL DIGESTIVE TRACT MICROFLORA | 2003 |
|
RU2236241C1 |
| MEAT PRODUCT | 1999 |
|
RU2155513C1 |
| METHOD FOR PRODUCING OF BEVERAGE FROM WHEY | 2003 |
|
RU2251282C1 |
| METHOD OF PRODUCING CURATIVE-PROPHYLACTIC DAIRY PRODUCT | 1998 |
|
RU2130731C1 |
| FOOD COMPOSITION PRODUCTION METHOD | 2002 |
|
RU2212803C1 |
| METHOD FOR PREPARING ACIDOPHILIN | 1996 |
|
RU2102898C1 |
Authors
Dates
1999-01-27—Published
1996-07-01—Filed