FIELD: food industry.
SUBSTANCE: curd product includes initial components represented by skimmed curd, cream with fat weight fraction equal to 33%, "THERMFLO" food starch stabiliser and "N-CREAMER 46" food starch, butter, "Lavitol arabinogalactan" food additive and water.
EFFECT: invention allows to enhance the product antioxidant activity as well as increase the product storage life up to 15 days.
1 tbl, 2 ex
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