FIELD: food industry.
SUBSTANCE: composition includes whole milk, curd, milk or vegetable fat, a cheese-melting salt, water, rennet, rice and oat meal at a ratio of 2:1, a polycomponent starter containing Lactobacterium plantarum, Lactobacterium casei, Bifidobacterium and a fruit filler.
EFFECT: invention allows to enhance biological value of the product and impart preventive and prebiotic properties to the product.
2 cl, 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| "CEDAR" CHEESE PASTE PRODUCTION COMPOSITION | 2013 |
|
RU2536975C2 |
| METHOD FOR PRODUCTION OF CHEESE PRODUCT | 2010 |
|
RU2431409C1 |
| METHOD FOR CHEESE PRODUCTION | 2004 |
|
RU2289933C2 |
| "BLAGOCT" PROCESSED CHEESE PRODUCT COMPOSITION | 2011 |
|
RU2483562C2 |
| PROCESSED CHEESE PRODUCT COMPOSITION | 2011 |
|
RU2458516C1 |
| METHOD FOR PRODUCING A CHEESE PRODUCT | 2021 |
|
RU2791553C1 |
| "BLAGODAT" CHEESE PRODUCT MANUFACTURE METHOD | 2011 |
|
RU2482690C2 |
| METHOD FOR PRODUCING OF SOFT CHEESE | 2005 |
|
RU2308197C2 |
| METHOD FOR PRODUCTION OF CHEESE PRODUCT | 2022 |
|
RU2791552C1 |
| MILK-PROTEIN BIOCOCKTAIL PRODUCTION COMPOUND | 2008 |
|
RU2379904C2 |
