| 摘要 |
FIELD: dairy industry, in particular dessert production. ^ SUBSTANCE: claimed method includes cream fat normalizing, simultaneous sugar and stabilizing agent introducing, agitation, homogenizing and pasteurization of produced mixture. After pasteurization obtained mixture is cooled to 35-40C fermented with bifido-containing polycomponent starting culture and soured for 4-7 h wherein as stabilizing agent specific stabilizing system is used. ^ EFFECT: dessert of improved organoleptic characteristic, prolonged storage time and probiotic properties. ^ 3 cl, 3 tbl |
