FIELD: dairy industry.
SUBSTANCE: claimed product contains (g in 100 g of product): lactoserum 70.5-71.6; sugar 17.8-18.2; pectin 2.0-3.0; wheat germinal flakes 4.2-5.6; wheat bran 1.8-2.4; 50 % solution of citric acid 0.5-1.0; sodium or calcium dicitrate 0.89-0.91.
EFFECT: functional product with bread taste and odor; increased content of bioactive agents, nutrient value and life stock.
4 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| MULTICOMPONENT STRUCTURED WHEY-AND-PLANT PRODUCT | 2003 |
|
RU2259051C2 |
| METHOD FOR PRODUCING BABY FOOD DRY DESSERT | 2017 |
|
RU2676141C1 |
| JELLY PRODUCT BASED ON WHEY | 2023 |
|
RU2812429C1 |
| METHOD FOR PRODUCTION OF FRUIT-AND-BERRY DESSERT | 2003 |
|
RU2267936C2 |
| DAIRY WHEY-BASED SAUCE-LIKE PRODUCT | 2003 |
|
RU2259052C2 |
| FOOD FILLER | 2005 |
|
RU2309608C2 |
| FRUIT-AND-JELLY MILK DESERT | 2010 |
|
RU2454085C2 |
| FRUIT-AND-BERRY JELLY PRODUCTION METHOD | 2014 |
|
RU2559006C1 |
| COMPOSITION FOR PRODUCTION OF SOFT CHEESE | 2007 |
|
RU2370044C2 |
| CURD WHEY DAIRY DESSERT | 2015 |
|
RU2603001C1 |
