| 摘要 |
FIELD: food products; dairy industry. ^ SUBSTANCE: composition includes curd, milk or vegetable fat, instant skimmed milk powder, sugar, gelatin and guar gum, flavours, sodium citrate, flavour fillers and water. While the relation of curd to the milk or vegetable fat is from 17.0:0.46 to 30.0:3.75, and relation of curd to instant skimmed milk powder is from 17.0:13.0 to 30.0:9.0. Composition could include dietary fibers and/or yoghurt. ^ EFFECT: improving the quality of the end product, its storage term, intensifying the process and decrease of its price cost. ^ 2 cl, 6 ex |
