FIELD: food industry.
SUBSTANCE: prepare the milk mixture by its subsequent normalizing on fat and protein. The prepared milk mixture is homogenized, pasteurized, cooled and ultrafiltrated. Make the concentrate sour with mesophilic and/or thermophilic dairy cultures. The mixture is soured, thermized, ultrafiltrated, cooled and the resulting fermented milk product is packed.
EFFECT: application of the obtained fermented milk product for baby food.
11 cl, 1 dwg, 2 tbl, 20 ex
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