FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Composition includes defatted milk, stabiliser, serum protein, polyvitaminic preparation, fruit and berry syrup. For stabiliser a mixture of natural biopolymers is used that immobilises probiotic cultures of microorganisms Bifidobacterium bifidum and Lactobacterium casei or Bifidobacterium bifidum and Lactobacterium acidophilum.
EFFECT: invention enables to obtain a valuable product having high nutritional and biological value, probiotic activity and improved organoleptic characteristics.
2 cl, 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR MILK-PROTEIN BIO-COCKTAIL PRODUCTION | 2013 |
|
RU2538151C2 |
| COMPOSITION FOR PROTEIN-PLANT PRODUCT MANUFACTURING | 2015 |
|
RU2609238C1 |
| COMPOSITION FOR RECEIVING THE COTTAGE CHEESE PRODUCT | 2017 |
|
RU2668826C1 |
| CURD PUDDING | 2013 |
|
RU2543153C2 |
| METHOD OF MANUFACTURING FERMENTED PRODUCT OUT OF BUTTERMILK | 2007 |
|
RU2380912C2 |
| COMPOSITION FOR CULTURED MILK DESSERT PRODUCTION | 2008 |
|
RU2407349C2 |
| "VKUSNYASHKA" PROCESSED CHEESE PRODUCT COMPOSITION | 2010 |
|
RU2466545C2 |
| PROPHYLACTIC FERMENTED MILK PRODUCT | 2005 |
|
RU2308195C2 |
| MILK PROTEIN PRODUCT | 2012 |
|
RU2517617C1 |
| CURD PRODUCT BASED ON GOAT MILK | 2017 |
|
RU2642317C1 |
