FIELD: food industry.
SUBSTANCE: invention is related to dairy industry. The method involves dairy whey pasteurisation, its cooling, adding a filler represented by milled mass of salted salmon fish milt in an amount of 20-50% of whey weight, homogenisation, adding a lactic acid ferment, stirring, bottling into consumer containers, ripening and cooling.
EFFECT: invention allows to produce a drink with increased food value and improved biological value, improved organoleptic indices properties as well as to extend the range of cultured milk products.
4 tbl, 9 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF BIOLOGICALLY ACTIVE LACTIC ACID PRODUCT | 2010 |
|
RU2446694C2 |
| METHOD FOR PRODUCTION OF BIOLOGICALLY ACTIVE PRODUCT | 2009 |
|
RU2416204C1 |
| CURD PRODUCTION METHOD | 2009 |
|
RU2422026C2 |
| METHOD FOR PRODUCING OF SOUR MILK DRINK AND SOUR MILK DRINK PRODUCED BY THE SAME METHOD | 2005 |
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RU2303877C2 |
| METHOD OF PRODUCING SOUR MILK PRODUCT | 0 |
|
SU1066522A1 |
| DAIRY WHEY DRINK | 2009 |
|
RU2412602C2 |
| METHOD FOR PRODUCTION OF YOGHURT BEVERAGE BASED ON MILK-AND-VEGETAL SCORZONERA EXTRACT | 2013 |
|
RU2517539C1 |
| METHOD OF PRODUCING SOUR MILK BEVERAGE | 0 |
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SU1337028A1 |
| ACID MILK BEVERAGE PRODUCTION METHOD | 1991 |
|
RU2025072C1 |
| "DRINKING CURD" CULTURED MILK PRODUCT AND ITS PRODUCTION METHOD | 2013 |
|
RU2529954C1 |
