FIELD: food industry.
SUBSTANCE: method for manufacturing a curd product for preventive nutrition provides the content of curd with mass fat fraction of 9% in the amount of 67.007, "Peasant" butter with mass fat fraction of 72.5% in the amount of 16.110, vanillin in the amount of 0.05, stevioside in the amount of 0.056, and concentrated Jerusalem artichoke paste in the amount of 16.777. The initial components quantities are expressed in terms of wt %.
EFFECT: improving the biological and nutritional value of the product.
1 tbl, 1 ex
| Title | Year | Author | Number |
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