| 摘要 |
FIELD: dairy industry. ^ SUBSTANCE: claimed method includes milk pasteurization at 90-98°C for 7-8 h, cooling, introducing under agitation ferment containing pure cultures of lactic acid thermophyleic streptococcus and Bulgarian rod in ratio of 3:1, fermentation to produce clot with acidity of 70-75°T for 4-6 h; pressing and cooling. ^ EFFECT: dietary non-layered product with acceptable organoleptic characteristics and low caloricity. ^ 3 cl, 1 ex |
