METHOD OF PREPARING CALCINED CURD

摘要

FIELD: dairy industry. SUBSTANCE: method involves remaking the dry milk in boiled waters taken from production of food product from Cucumaria japonica, or in mixture of indicated boiled waters with potable water at temperature of 40-90 C. Ratio of dry milk:boiled waters or mixture of boiled waters with potable water is 1:5-1:10. Prepared mixture is sterilized at temperature 110-112 C for 5-10 min. EFFECT: broadened assortment of food products for treatment-and-prophylactic and dietetic purpose. 2 cl, 7 expt