FIELD: food industry.
SUBSTANCE: curd is cooled to 8-10°C, introduced into a stirrer and kneaded during 2 minutes. One introduces bee pollen in an amount of 0.05-0.07% of the curd weight; the mixture is stirred during 3-5 minutes and packed to obtain the ready product.
EFFECT: method allows to increase the ready product storage life to 3 days and obtain a product with increased biological value.
3 ex
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