| 摘要 |
FIELD: food industry. ^ SUBSTANCE: milk mousse composition contains dry defatted milk, sugar, a compound stabiliser, locust bean gum and guar gum, a starter containing Lactobacillus bulgaricus or thermophile streptococcus, beef pepsin, flavouring additives and water. ^ EFFECT: invention allows to enhance biological value and to quality of the product and to produce a product with dietary properties. ^ 2 tbl, 2 ex |
