| 摘要 |
FIELD: milk industry. SUBSTANCE: sour milk beverage comprises milk, whey, biologically active additive such as pectin-cellulose complex "Peccecom" and yeast culture or yeast culture and UDp leaven used in the ratio of 1:2. Beverage may comprise coffee, sand sugar, and cream containing 20 wt% fat. EFFECT: increased prophylactic properties and prolonged shelf life of product. 2 cl, 3 ex |
