FIELD: dairy industry.
SUBSTANCE: the present innovation deals with obtaining lactic-fermentation drinks due to introducing "Narine" ferment into cooled pasteurized milk, at the stage of clotting, on achieving about 42-45°T acidity it is necessary to introduce chitosan lactate oligosaccharide. The present innovation enables to obtain the product of prophylactic and functional properties and prolong the terms of storage of this product.
EFFECT: higher efficiency.
5 ex, 1 tbl
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RU2129382C1 |
