FIELD: food industry.
SUBSTANCE: composition is produced by the disintegration of fresh ginger in the milk-protein dispersed medium at ratio of 1:4. The composition is separated, pasteurized and separated into the degreased protein fraction and cream, which is beat to obtain the buttermilk with ginger.
EFFECT: obtaining the product of the specified composition and properties with increased biological value, storage stability and organoleptic indicator according to taste.
1 dwg, 1 tbl, 1 ex
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