FIELD: dairy industry.
SUBSTANCE: composition for the production of cottage cheese mousse includes bio-cottage cheese, a stabilizer, a berry filler and additionally contains cream with a mass fraction of fat content of 50%. Palsgaard Dessert 517 stabilizer is used as a stabilizer, and syrup of shadberry juice is used as a berry filler.
EFFECT: cottage cheese mousse obtained by the claimed composition has high organoleptic indicators, high nutritional and biological value.
1 cl, 2 tbl
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