| 摘要 |
FIELD: food products; diary industry. ^ SUBSTANCE: composition includes milk fat, stabilizer, whey, and sweetener As milk-white base one uses buttermilk or skimmed milk after the ripening and separation of whey part The relation of milk-white base to the whey is from 97,0:1,1 to 71,0:1,8, and relation of milk-white base to the stabilizer is from 97,0:0,15 to 71,0:0,2 As milk fat one includes 35% cream. ^ EFFECT: improvement of product quality and its biological value. ^ 2 tbl, 3 ex. |
