FIELD: food industry.
SUBSTANCE: milk mousse composition contains dry defatted milk, sugar, a compound stabiliser, locust bean gum and guar gum, a starter containing Lactobacillus bulgaricus or thermophile streptococcus, beef pepsin, flavouring additives and water.
EFFECT: invention allows to enhance biological value and to quality of the product and to produce a product with dietary properties.
2 tbl, 2 ex
| Title | Year | Author | Number |
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