| 摘要 |
A method for making a yoghurt product includes pasteurizing the milk, normalizing, homogenizing, pasteurizing the milk mixture, cooling up to the temperature of addition of a starter, addition of the starter, ripening, cooling, addition of fruit filler, heat treating with cooling, prepacking and aftercooling. 0.003-0.015 wt. % (according to the beta-carotene content) of a preparation of microbiological beta-carotene with an antioxidant in an amount up to 0.0001-0.0003 wt. % (according to the active ingredient) is added to the milk mixture. |
