COMPOSITION FOR PRODUCTION OF COTTAGE CHEESE MOUSSE Russian patent published in 2023 - IPC A23C23/00 

Abstract RU 2791548 C1

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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RU 2 791 548 C1

Authors

Konovalov Sergej Aleksandrovich

Gavrilova Natalya Borisovna

Dates

2023-03-10Published

2021-11-26Filed