| 摘要 |
FIELD: milk industry. ^ SUBSTANCE: method involves preparing mixture; holding mixture before melting process; melting; cooling melted cheese mass; introducing bacterial milk-protein concentrate produced by ultra-filtration and activated by means of bacterial preparation for small-sized cheeses and iodinated food additive (Ioddar" after melted cheese mass is cooled to temperature of 80-85 C. Bacterial preparation is mixture of activated bifidus bacteria and bacterial preparation for small-sized cheeses. ^ EFFECT: increased nutritive and biological value of ready product, provision for imparting probiotic and functional properties, enrichment of ready product with vital microelement such as iodine, and improved quality of melted cheeses for functional feeding. ^ 1 dwg, 4 tbl |
