| 摘要 |
FIELD: dairy industry. SUBSTANCE: before pasteurization, protein emulsion is introduced in raw milk in the amount of 5.4-100.0% from its mass; or after pasteurization, protein flakes are additionally introduced in raw milk in the amount of 5.0-75.0% from its mass. Protein emulsion is prepared by homogenization of minced fish, vegetable oil and water. EFFECT: increased yield of soft cheese at reduced expenditure of raw milk; diminished duration of technological process. 2 cl, 3 tbl, 29 exp
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