FIELD: food industry.
SUBSTANCE: invention is related to dairy industry. Method provides for pasteurisation of milk raw materials, its cooling till fermentation temperature, adding of acidophilum stab, thermophilic streptococcus and bifidobacterium, fermentation, cutting of curd, cooling, self-pressing and adding of filler. Whole milk is as raw material. Micro organisms cultures are used while immobilised on mixture of gelatine, pectin and starch in ratio 5:1:1 with its following drying. Vegetable filler is used as filler - sea-buckthorn in syrup or carrot puree or chicory in syrup.
EFFECT: invention provides for the increase of diet properties and end product food value.
2 cl, 2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF SYNBIOTIC FUNCTIONAL FERMENTED MILK PRODUCT | 2014 |
|
RU2597980C2 |
| METHOD FOR PRODUCING FERMENTED-MILK PASTE WITH INULINE | 2016 |
|
RU2656151C1 |
| COMPOSITION FOR PRODUCTION OF SOUR-MILK MIXED FERMENTATION PRODUCT | 2019 |
|
RU2729398C1 |
| METHOD OF PRODUCTION OF CULTURED MILK FOODS | 2006 |
|
RU2332019C1 |
| YOGURT PRODUCTION METHOD | 2001 |
|
RU2218793C2 |
| COMPOSITION FOR RECEIVING THE COTTAGE CHEESE PRODUCT | 2017 |
|
RU2668826C1 |
| BIOYOGURT PRODUCTION METHOD | 2020 |
|
RU2750956C1 |
| METHOD OF PRODUCING PASTE OF SOUR MILK | 1993 |
|
RU2040184C1 |
| METHOD OF MANUFACTURING FERMENTED PRODUCT OUT OF BUTTERMILK | 2007 |
|
RU2380912C2 |
| METHOD FOR PRODUCTION OF PROTEIN CULTURED MILK PRODUCT | 2012 |
|
RU2514671C1 |
