FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Composition for milk dessert production includes cow milk, calamus infusion, cedar syrup with rose hips and cowberry, xylitol, citrus pectin and a leaven – concentrate lyophilized lactic acid bacteria and bifidobacteria BK-Altai-SBifi and bacterial leaven of Bulgarian bacilli at ratio of 3:1. Xylitol, calamus infusion, cedar syrup with rose hips and cowberry are added to normalized milk, and citrus pectin is added simultaneously with leaven. Components are used in the declared ratio.
EFFECT: milk dessert has high organoleptic and probiotic properties, as well as high food value.
1 cl, 3 tbl, 3 ex
| Title | Year | Author | Number |
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