FIELD: food industry, dairy industry.
SUBSTANCE: the suggested curd product contains nonfat quark, cream at fat weight portion being 20%, collagen-containing additive, Stabisol MS 60 preparation and skimmed milk. Curd product can, also, contain flavor fillers. The innovation enables to widen the assortment of manufactured curd products, increase nutritive value at decreased caloricity, obtain prophylactic properties of the product, improve its taste, decrease cost price and prolong the storage terms.
EFFECT: higher efficiency.
4 ex, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| CURD PRODUCT | 2012 |
|
RU2484634C1 |
| STABILIZER FOR DAIRY PRODUCTS | 2023 |
|
RU2819885C1 |
| PREPARATION METHOD OF HEAT-TREATED MILK-WHEYISH PRODUCT | 2006 |
|
RU2328128C1 |
| METHOD FOR DESSERT PRODUCTION | 2004 |
|
RU2308838C2 |
| CURD DESSERT PRODUCTION METHOD | 2018 |
|
RU2684589C1 |
| CURD DESSERT | 2000 |
|
RU2170518C1 |
| CURD WHEY DAIRY DESSERT | 2015 |
|
RU2603001C1 |
| COMPOSITION FOR MILK DESSERT PRODUCTION | 2010 |
|
RU2458517C2 |
| YOGHURT PRODUCT | 2022 |
|
RU2790589C1 |
| COMPOSITION FOR PRODUCTION OF PASTE-LIKE CURD PRODUCT | 2011 |
|
RU2467585C1 |
