| 摘要 |
FIELD: food products manufacturing technique. ^ SUBSTANCE: method implies standardisation, introduction of whey protein concentrate in the form of natural food additive Simpless, pasteurisation, cooling down to the fermentation temperature, introduction of mesophilic bacteria starters Lactococcus lactis sub. spp. lactis and Lactococcus lactis sub. spp. cremories, souring to pH 4.5-4.7, cutting into cubes, infusion, heating the curd up to 49-54°C for 60 minutes, mixing the obtained curd, whey draining, self-pressing. Amaranth oil can be added after self-pressing. ^ EFFECT: increased nutritional and biological value due to the introduction of valuable food additive and longer storage time. ^ 2 cl, 1 tbl, 4 ex |
