METHOD OF CHEESE PRODUCTION

摘要

dairy industry. SUBSTANCE: method involves introduction of propolis and tonarol in standardized milk at temperature 60 C±5 totally in amount of 0.015-0.020% from fat in it. Mass part of propolis and tonarol is totally 0.0065-0.00093% in prepared product. Claimed method gives product curative-prophylactic value and improves its organoleptical properties. EFFECT: increased biological value of product, prolonged storage life. 2 tbl, 2 ex