FIELD: milk industry.
SUBSTANCE: method involves normalizing cream to weight part of fat of 15%; subjecting normalized cream to ripening at temperature of 0-20C and holding for 10-12 hours; aerating resultant mixture and introducing at the end of aeration procedure extract of brier fruit in an amount of 15-25% by weight of ready product yield. Foaming capability of cream is increased up to 300% or by three times. Ready product is not inclined to delamination during storage.
EFFECT: improved quality, fine dispersion and fine porosity consistency, increased nutritive value, reduced production costs and wider range of aerated products.
1 dwg, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
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RU2221432C2 |
