| 摘要 |
FIELD: food industry.SUBSTANCE: method involves milk standardisation in terms of fat, soluble dry low-calcium coprecipitate introduction, "Ecolact" milk fat substitute introduction, emulsification, introduction of cream with fat weight fraction equal to 25%, filtration, homogenisation, pasteurisation, cooling to the fermentation temperature, antioxydants introduction, fermentation with a complex starter based on a consortium of the following microorganisms: Bifidobacterium longum or Bifidobacterium bifidium and Lactococcus lactis subsp. Cremopis, Steptococccus thermopilus, Lactobacillus acidophilus, ripening, placement onto trays, freezing and sublimation drying.EFFECT: invention allows to increase food and biological value and improve organoleptic indices of the product.3 tbl, 3 ex |
