FIELD: food industry.
SUBSTANCE: invention relates to the food industry, in particular the production of yogurt. Composition includes goat milk of 3–4.5 % fat content, oat bran, lactobacillus bulgaricus and Streptococcus thermophilus microorganisms in a ratio of 1:1 and melon fruitade used as ferment. Components used in the following ratio, wt.%: oat bran 5–25; yeast 5–10; melon fruitade 5–20; goat milk of fat content of 3–4.5 % – the rest.
EFFECT: product has a high energy value while improving the organoleptic characteristics of the product with a pronounced milky taste and aroma.
1 cl, 2 ex
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| INSTANT SUBSTITUTE OF YOGHURT | 2015 |
|
RU2689906C2 |
