| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to dairy industry and may be used to produce prophylactic products for nutrition of children suffering lactase deficiency and light type of diabetes. Method includes pasteurisation of milk with fat content of 2.5%, cooling down to temperature of fermentation and addition of "Maksilakt" ferment into pasteurised milk. Fermentation is carried out at the temperature of 36-38C for 4-7 hours, fermented milk is sterilised, cooled down to temperature of fermentation, ferment is added, which contains mesophilic lactococci, and fermented. Produced clot is pressed, and biologically active additive "Galaktamin" is added together with blueberry filler. Then thermal treatment is carried out, and after cooling cottage cheese paste is packed at the temperature of 19-23C and additionally cooled. ^ EFFECT: invention makes it possible to improve quality of finished product, its diet and prophylactic properties. ^ 3 tbl |
