COTTAGE PRODUCT Russian patent published in 1999 - IPC

FIELD: dairy industry. SUBSTANCE: Cottage product includes lactic protein, milk fat, isolate of soya protein, and vegetation fat. Relative proportioning of soya protein isolate and lactic protein is from 1:3 to 1:6. Relative proportioning of vegetation fat and milk fat is from 1.0:99.0 to 99.0: 1.0. Ready product has following proportion of components, %: lactic protein 10.5-15.4, soya protein isolate 3.5-2.6, milk fat 0.18-17.82, vegetation fat 17.82-0.18, water - the balance. acidity 180-200 T. Aforesaid combination of components allows for producing cottage product of general, dietetic and prophylactic application. EFFECT: higher efficiency. 2 ex