FIELD: food-processing industry.
SUBSTANCE: method involves introducing fat into food product while solving emulsifier in water; mixing resultant solution with lipid phase and homogenizing to produce emulsion; mixing emulsion with composition selected from the group comprising dry milk, dietary product base, dehydrated soup, powdered sauce and powdered coffee mixture; drying resultant mixture for obtaining powder with water content of 2-5%. Dry milk produced by method has fat content less than 30% and wettability value of 6-12 s.
EFFECT: improved quality of food product.
8 cl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| DIETETIC BALANCED MILK PRODUCT | 1997 |
|
RU2183068C2 |
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|
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|
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| CHEESSE PRODUCTION METHOD | 0 |
|
SU938896A1 |
| ICE CREAM PRODUCTION | 2002 |
|
RU2289263C2 |
| MILK-PROTEIN EMULSION | 0 |
|
SU986375A1 |
