| 摘要 |
FIELD: food-processing industry. ^ SUBSTANCE: fermented pressed milk product contains fatty and milk components, sweet water, starter, and flavor additive. Fatty component is unsalted butter or home-made butter, or unsalted cottage butter, or pasteurized cream with weight part of fat of 55-70%, said kinds of butter or cream being produced from cow milk. Milk component is cow milk having pH value not in the excess of 19 T, or pasteurized cow milk, or fat-free dried cow milk of spray drying process, or dried whole cow milk of spray drying process. Starter is pure culture of lactic-acid microorganisms or mixture thereof based on whole milk. Flavor additive is edible salt of grade higher than "Extra" grade. Said components are contained in the following ratio in ready product, wt%: edible salt 1.9-2.0; starter 3.0-5.0; standardized cream with weight part of fat of 15-35 the balance. With fat content of base product making 15 wt%, moisture content therein is 79-80 wt%; with fat content of base product making 25 wt%, moisture content therein is 71-72 wt%, and with fat content of base product making 35 wt%, moisture content therein is 62-63 wt%. ^ EFFECT: increased strength and unique taste of base product. ^ 8 cl, 4 ex |
