FIELD: dairy industry, in particular fermented milk dessert composition.
SUBSTANCE: claimed composition contains cow milk, stabilizer, ferment, such as buttermilk concentrated with propionic acid bacteria, egg powder, coconut vegetable fat, desiccated defatted milk, sweetener such as concentrated berry syrup.
EFFECT: dessert with low acidity, high biological value and long storage time.
4 cl, 5 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| FERMENTED MILK DESSERT | 2022 |
|
RU2813991C1 |
| COMPOSITION FOR PRODUCTION OF CULTURED MILK PRODUCT FOR GERONTOLOGICAL DIETARY ALIMENTATION | 2008 |
|
RU2417615C2 |
| FERMENTED BERRY DESSERT | 2022 |
|
RU2820833C2 |
| COMPOSITION FOR CULTURED MILK DESSERT PRODUCTION | 2008 |
|
RU2407349C2 |
| LOW-FAT FERMENTED MILK DESSERT | 2022 |
|
RU2819352C1 |
| LACTOSE-FREE DESSERT COMPOSITION | 2019 |
|
RU2703434C1 |
| COMPOSITION FOR PRODUCTION OF JELLYLIKE PRODUCT | 2009 |
|
RU2432770C2 |
| COMPOSITION FOR MILK DESSERT PREPARING | 1999 |
|
RU2174320C2 |
| METHOD FOR OBTAINING MILK-BASED FOOD PRODUCT | 1998 |
|
RU2139664C1 |
| COMPOSITION FOR PRODUCTION OF FERMENTED-MILK PRODUCT | 1999 |
|
RU2173523C2 |
