FIELD: food industry.
SUBSTANCE: milk and ginger composition is obtained by disintegrating fresh ginger in cow, goat or sheep milk at the weight ratio ginger: milk equal to 1:4, with obtaining e a homogenized suspension. The insoluble ginger residue is separated from the composition, which is pasteurized and separated into the skimmed protein fraction and the cream with ginger, which is whipped to obtain dairy butter with ginger.
EFFECT: obtaining a product of predetermined composition and properties with enhanced biological value and storage capacity.
1 dwg, 1 tbl, 1 ex
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Authors
Dates
2017-05-12—Published
2016-04-25—Filed