FIELD: dairy industry, in particular dessert production.
SUBSTANCE: claimed method includes cream fat normalizing, simultaneous sugar and stabilizing agent introducing, agitation, homogenizing and pasteurization of produced mixture. After pasteurization obtained mixture is cooled to 35-40°C fermented with bifido-containing polycomponent starting culture and soured for 4-7 h wherein as stabilizing agent specific stabilizing system is used.
EFFECT: dessert of improved organoleptic characteristic, prolonged storage time and probiotic properties.
3 cl, 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| FROZEN SOUSE COMPOSITION | 2005 |
|
RU2296486C2 |
| FERMENTED MILK PRODUCT PREPARING COMPOSITION | 2005 |
|
RU2321262C2 |
| YOGURT PRODUCTION METHOD | 2001 |
|
RU2218793C2 |
| COMPOSITION FOR PRODUCTION OF CULTURED MILK PRODUCT FOR GERONTOLOGICAL DIETARY ALIMENTATION | 2008 |
|
RU2417615C2 |
| MILK WHEY PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2493718C1 |
| COMPOSITION FOR CULTURED MILK DESSERT PRODUCTION | 2008 |
|
RU2407349C2 |
| CURD PRODUCT CONTAINING PROTEIN-AND-VEGETATIVE COMPONENT | 2009 |
|
RU2425579C2 |
| METHOD FOR CHEESE PRODUCTION | 2004 |
|
RU2289933C2 |
| SOUR CREAM PRODUCTION METHOD | 2001 |
|
RU2218795C2 |
| COMPOSITION FOR PRODUCTION OF COTTAGE CHEESE MOUSSE | 2021 |
|
RU2791548C1 |
