FIELD: dairy industry.
SUBSTANCE: drinking fermented milk composition (2), packed into container (1) with tightly sealed cover (6), contains casein macro peptide (CMP) in amount of 0.1 to 5 wt %, has viscosity less than 200 mPa·s, measured at 10 °C with coaxial cylinder viscometer after 10 seconds shear at a shear rate of 64 s-1. Container has volume Vc, composition has volume Vd, which is enclosed in hermetically sealed container, where ratio Vd/Vc is as follows: 0.60≤Vd/Vc≤0.72. Method for consumption of foamed drinking fermented milk composition includes shaking container (1), containing a drinking fermented milk composition (1) for its foaming, removing cover (6) or making a hole in cover (6) of container (1) and movement of the foamed composition into the human oral cavity.
EFFECT: group of inventions ensures production of a product with excellent organoleptic properties, the product has foaming properties that last for at least 28 days after preparation.
9 cl, 11 tbl, 2 ex, 1 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| OBTAINING OF EXPRESSED FERMENTED MILK PRODUCTS | 2016 |
|
RU2687346C1 |
| LACTOBACILLUS RHAMNOSUS FOR USE IN PREPARATION OF FERMENTED PRODUCTS | 2016 |
|
RU2719162C1 |
| METHODS FOR PREPARATION OF FERMENTED PRODUCTS INCLUDING BIFIDOBACTERIA | 2015 |
|
RU2720983C2 |
| USE OF STARCH TO ENHANCE THE QUALITY OF PREPARING A CONDENSED FERMENTED MILK PRODUCT | 2015 |
|
RU2724541C2 |
| SWEETENED DAIRY PRODUCTS WITH STEVIOL GLYCOSIDES AND LACTASE ENZYME | 2016 |
|
RU2763539C2 |
| USING LACTASE TO ENHANCE THE QUALITY OF PREPARING AN EXPRESSED FERMENTED MILK PRODUCT | 2015 |
|
RU2730030C2 |
| METHOD FOR PREPARING FILTERED FERMENTED DAIRY PRODUCT | 2013 |
|
RU2640257C2 |
| STRAINED SOUR DAIRY PRODUCTS WITH REDUCED CARBOHYDRATE CONTENT | 2019 |
|
RU2810119C2 |
| METHOD FOR LIGHTENING TEXTURE OF FERMENTED DAIRY PRODUCT | 2014 |
|
RU2702786C1 |
| COMPOSITIONS AND METHODS FOR INCREASING OR MAINTAINING ABUNDANCE OF FAECALIBACTERIUM PRAUSNITZII | 2015 |
|
RU2712568C2 |
