FIELD: food industry.
SUBSTANCE: cultured milk product includes cow milk, oat flakes, barley flakes, natural bee honey, sugar, a stabiliser, glycine, BK-Altai-LSBifi bacterial concentrate.
EFFECT: invention allows to manufacture a cultured product with high nutritive and biological value, probiotic properties, high organoleptic indices and antistress properties.
4 tbl, 3 ex
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RU2569190C1 |
CURD CREAM PRODUCTION METHOD | 2015 |
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RU2569192C1 |
CHEESE PRODUCT MANUFACTURE METHOD | 2015 |
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RU2567285C1 |
METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT WITH INCREASED IODINE CONTENT | 2012 |
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RU2506801C1 |
METHOD FOR PRODUCTION OF ENRICHED CULTURED MILK BIOPRODUCT | 2012 |
|
RU2490918C1 |
PREVENTIVE CULTURED MILK PRODUCT | 2013 |
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RU2526491C1 |
METHOD FOR PRODUCTION OF ENRICHED FERMENTED MILK BIOPRODUCT | 2014 |
|
RU2579691C1 |
MILK PROTEIN PRODUCT | 2012 |
|
RU2517617C1 |
Authors
Dates
2013-01-27—Published
2011-08-11—Filed