FIELD: food products.
SUBSTANCE: chelating agent in the form of casein phosphopeptide solution in the amount of 15 to 20% of the medium volume and ferrous sulphate in the amount of 0.35 to 0.45 mg/ml are added in the prepared medium based on clarified curd serum. The medium is sterilised and cooled, and 3 to 5% of activated propionic acid bacterial cultures is added, fermentation is carried out.
EFFECT: increased iron assimilability, reduced iron assimilation period due to the fact that propionic acid bacteria prepare the digestive tract for biologically accessible iron ingestion, increased number of viable propionic acid bacterial cells.
2 dwg, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING SELENIUM NANOPARTICLES IN COLLOIDAL FORM DURING PRODUCTION OF BIOLOGICALLY ACTIVE ADDITIVES | 2018 |
|
RU2717997C2 |
| METHOD OF PRODUCTION OF BACTERIAL CONCENTRATE | 2014 |
|
RU2567813C1 |
| METHOD FOR OBTAINING SELENIUM-CONTAINING BIOLOGICALLY ACTIVE ADDITIVE | 2006 |
|
RU2333655C2 |
| METHOD FOR PRODUCTION OF FROZEN CONCENTRATED LEAVEN BASED ON SYMBIOSIS OF PROBIOTICAL BACTERIA | 2008 |
|
RU2372782C1 |
| METHOD FOR PRODUCTION OF "TSELEBNYI" FERMENTED MILK PRODUCT ENRICHED WITH SELENIUM | 2010 |
|
RU2440768C1 |
| PRODUCTION METHOD OF KVASS | 2008 |
|
RU2361911C1 |
| METHOD FOR PRODUCTION OF IODINATED PRODUCTS | 2005 |
|
RU2294645C2 |
| METHOD FOR PRODUCTION OF BACTERIAL CONCENTRATE OF PROPIONIC ACID BACTERIA | 2005 |
|
RU2309982C2 |
| METHOD FOR PRODUCTION OF BOILED AND SMOKED SAUSAGES | 2004 |
|
RU2284115C2 |
| METHOD FOR PRODUCTION OF BACTERIAL CONCENTRATE OF PROBIOTIC MICROORGANISMS CONSORTIUM | 2013 |
|
RU2544052C2 |
