FIELD: food and dairy industry. SUBSTANCE: for preparing fermented- -milk product the following composition is used that has components in the following ratio, wt.%: concentrated ferment containing the strain Lactobacillus acidophilus n. v. 317/402 "Narine" AAA with titer 107-1010 CFU/ml or liquid ferment containing the strain Lactobacillus acidophilus 317/402 "Narine" AAA with titer 107-1010 CFU/ml and bifidobacteria and/or lactic acid streptococci, 0.5-25.0; sweetening component, 0.5-20.0; vegetable filling agent, 5.0-25.0; stabilizing agent, 0.01-10.0; milk base, the balance up to 100%. EFFECT: enhanced assimilation of product, enhanced curative-prophylactic properties. 4 cl, 10 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR MILK DESSERT PREPARING | 1999 |
|
RU2174320C2 |
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