| 摘要 |
FIELD: milk industry, in particular, production of sweetened and glazed cottage cheese. SUBSTANCE: method involves preparing sweetened cottage cheese mass; forming and covering cottage cheese with chocolate glaze; cooling chocolate glaze to crystallized state and hardening in air medium at temperature of from -10 C to -20 C for 1-2 min. EFFECT: increased strength of glaze enclosure on sweetened cottage cheese, wider organoleptical properties, improved marketable state of product, and reduced dimensions of continuous line. |
