FIELD: milk industry.
SUBSTANCE: method involves preparing milk mixture comprising milk preliminarily fermented to acidity value of 52-620T for 4-6 hours; using it as foaming substance; cooling mixture to 2-40C; introducing filler and aerating initially at the rate of 750-1,000 rev/min for 5-7 min, with following aeration at the rate of 3,000-3,500 rev/min for 4-6 min to increase volume by 7-8 times; introducing aqueous-gelatin mixture.
EFFECT: reduced cost, improved organoleptical properties of product and increased aeration extent, prolonged shelf life and wider range of products.
3 ex
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|---|---|---|---|
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|
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| METHOD OF PREPARING SYMBIOTIC LACTIC GELIFICATED PRODUCT | 2000 |
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| METHOD OF PRODUCING SOUR MILK BEVERAGE | 0 |
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SU1461759A1 |
| MILK PRODUCT | 1996 |
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