FIELD: dairy industry.
SUBSTANCE: curd composition consists of defatted curd, cream with fat weight fraction of 53 %, broccoli crushed broccoli and wheat germ oil. Components are used at their following content, wt %: defatted curd—75.0–85.0; cream with fat weight fraction of 53 %—5.0–10.0; crushed broccoli—8.0–12.0; wheat germ oil—2.0–3.0.
EFFECT: product has improved consumer properties and increased physiological value.
1 cl, 1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CURD PRODUCT | 2022 |
|
RU2791505C1 |
| CURDY PRODUCT | 2021 |
|
RU2758598C1 |
| METHOD FOR MAKING CURD CHEESE | 2022 |
|
RU2790878C1 |
| METHOD FOR PRODUCTION OF SOUR CREAM PRODUCT | 2022 |
|
RU2791490C1 |
| COMPOSITION FOR THE PRODUCTION OF YOGURT | 2022 |
|
RU2790586C1 |
| FUNCTIONAL FOOD FAT-AND-OIL PRODUCT | 2019 |
|
RU2733289C2 |
| COTTAGE CHEESE WITH FILLING | 2022 |
|
RU2791501C1 |
| COMPOSITION FOR PRODUCTION OF FUNCTIONAL FAT-AND-OIL PRODUCT | 2019 |
|
RU2733288C2 |
| SOUR CREAM PRODUCT | 2023 |
|
RU2814192C1 |
| SPICED BUTTER | 2019 |
|
RU2727660C1 |
