| 摘要 |
FIELD: milk industry, in particular, production of desserts. ^ SUBSTANCE: composition contains curdle produced by acidic and acidic-rennet methods, dry fat-free milk, milk or vegetable fat, sugar, stabilizer, flavor additives, vitamin premix, and water. Curdle and milk or vegetable fat ratio is from 1:0.026 to 1:1.25. Composition may further contain colorant. ^ EFFECT: increased biological value owing to combination and ratio of components used, and reduced production cost of ready product. ^ 3 cl, 2 ex |
