| 摘要 |
FIELD: food industry.SUBSTANCE: heated whole milk is separated to produce 10% fat cream and defatted milk; cream is homogenised, pasteurised and cooled to the fermentation temperature; one introduces a bacterial concentrate consisting of propionate bacteria; one performs fermentation and cooling; defatted milk is pasteurised, cooled to the fermentation temperature and fermented with a bacterial concentrate consisting of lactic acid bacteria; one introduces calcium chloride and a milk-clotting enzyme, performs stirring and fermentation; after fermentation, the clot is treated, granules are heated, washed with water and cooled. Then dried granules are mixed with fermented cream and iodated natural culinary sea salt.EFFECT: invention enables to enhance nutritional value, probiotic, functional and organoleptic properties of the finished product and to extend its storage life.3 tbl, 2 ex |
