FIELD: food industry.
SUBSTANCE: product contains mare's milk based kumiss - 98.485-98.5, natural Bashkir bee honey -1.485-1.5 and sodium benzoate - 0.013-0.015. Initial components are expressed in wt %.
EFFECT: invention ensures increased biological value of the product and improved organoleptic properties and storage life increase up to 20 days.
3 ex
| Title | Year | Author | Number | 
|---|---|---|---|
| "ASTRAKHANSKY KUMISS" AERATED CULTURED MILK PRODUCT (VERSIONS) | 2010 | 
 | RU2452187C2 | 
| METHOD FOR PRODUCING OF KOUMISS FROM COW MILK | 2006 | 
 | RU2316971C1 | 
| METHOD FOR OBTAINING A STARTER FOR THE PRODUCTION OF KUMIS | 2022 | 
 | RU2795901C1 | 
| "ASTRAKHANSKY SHUBAT" AERATED CULTURED MILK PRODUCT (VERSIONS) | 2010 | 
 | RU2437542C1 | 
| FERMENTED MILK BEVERAGE | 2005 | 
 | RU2284119C1 | 
| METHOD FOR PRODUCTION OF CULTURED MILK BEVERAGE | 2010 | 
 | RU2458514C2 | 
| ENRICHED DRINKING YOGHURT AND METHOD FOR ITS PRODUCTION | 2024 | 
 | RU2832321C1 | 
| LACTOBACILLUS GALLINARUM VKPM V - 10131 STRAIN USED TO PRODUCE FERMENTED MILK PRODUCTS | 2010 | 
 | RU2449011C2 | 
| BACTERIAL STRAIN LACTOBACILLUS ACIDOPHILUS K 1902, USED AS STARTER OF DIRECT APPLICATION FOR PREPARATION OF FERMENTED MILK PRODUCTS | 2019 | 
 | RU2731718C1 | 
| PRODUCTION METHOD OF FERMENTED MILK DRINK "ACIDOPHILOUS HONEY" | 2008 | 
 | RU2386260C1 | 
Authors
Dates
2015-02-27—Published
2013-12-19—Filed