FIELD: dairy industry.
SUBSTANCE: curd product as the initial ingredients contains curd with mass fraction of fat of 5% and herbal supplements, which contain cryopowders of blueberries, red and black currants, previously dissolved in skimmed milk with a fat mass fraction of 0.5%, and additionally stabilizer Stabisol MS60. All components are taken in the declared quantities.
EFFECT: improving organoleptic characteristics and increasing nutritional and biological value of the product.
1 cl, 2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MILK DESSERT | 2022 |
|
RU2791507C1 |
| YOGURT PRODUCT | 2022 |
|
RU2791488C1 |
| YOGHURT PRODUCT | 2022 |
|
RU2790589C1 |
| METHOD FOR MAKING CURD CHEESE | 2022 |
|
RU2790878C1 |
| METHOD FOR PRODUCTION OF SOUR CREAM PRODUCT | 2022 |
|
RU2791490C1 |
| COTTAGE CHEESE WITH FILLING | 2022 |
|
RU2791501C1 |
| COMPOSITION FOR THE PRODUCTION OF YOGURT | 2022 |
|
RU2790586C1 |
| METHOD OF PRODUCING YOGHURT | 2022 |
|
RU2790588C1 |
| CURDY PRODUCT | 2021 |
|
RU2758598C1 |
| CURD PRODUCT | 2019 |
|
RU2736202C1 |
