| 摘要 |
FIELD: dairy industry. ^ SUBSTANCE: claimed method includes raw material preparation, introducing of plant component, pasteurization and cooling to fermentation temperature. Then ferment and plant component such as previously heat-treated milled non-decorticated pease, calcium chloride, and milk clotting enzyme are added. Mixture is agitated, fermented and obtained clot is treated by thermization, cooling and pre-packing. ^ EFFECT: decreased pasteurization and cooling time; increased product storage time; reduced cost and caloricity; product enriched with food fiber and plant protein. ^ 6 cl |
