| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method involves standardisation of milk mixture to fat content 1.0 %, introduction of stabiliser "Turrizin RM3" in an amount of 1.0-2.0 % and protein additive, in form of a mixture of dry concentrate of whey "UMK-OOS" and ultra-filtration milk protein concentrate at a ratio of 1:0.5 in amount of 3-5 %, thermal treatment, homogenisation, cooling produced mixture to fermentation temperature, introduction of starter, containing Streptococcus thermophilus, Lactobacillus acidophilus and Streptococcus diacetilactis in ratio 2:3:3, souring, stirring, cooling and bottling.EFFECT: invention enhances nutritive and biological value of product, improves dietary properties and organoleptic properties and digestibility, and reduces energy value of finished product and prolongs its storage life.1 cl, 2 ex |
