FIELD: food industry.
SUBSTANCE: composition for production of a cream-protein product includes a fermented milk-protein concentrate produced by way of standardised milk ripening with a probiotic cultures starter with subsequent ultrafiltration, cream with fat weight fraction 20%, ascorbic acid, flavour substances, dihydroquercetin and water.
EFFECT: invention allows to produce a product with probiotic properties, high food, biological value, high sensory parameters and good storage capacity.
2 cl, 3 tbl
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