FIELD: food industry.
SUBSTANCE: composition for obtaining the product contains the milk base comprising normalized cream and albumin-protein mass, the ferment containing strains of Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris and Leuconostoc dextranicum at a specific ratio, puree from cauliflower, zucchini and celery and a specific ratio, amd the mixture of thickeners comprising carboxymethyl cellulose and guar gum.
EFFECT: composition allows to obtain a product of the functional purpose with high curative properties, biological and nutritional value, good organoleptic properties and the long shelf life.
| Title | Year | Author | Number |
|---|---|---|---|
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