| 摘要 |
milk industry. SUBSTANCE: method involves preparing curd mass and feeding it under pressure into mold provided with at least one axially aligned union for forming cavities of different configuration along the entire length of curd cakes; feeding filler composed of at least one layer under pressure into formed cavity, with amount of filler making 7-65 wt % of curd cake; covering curd cake ends with curd mass by means of cutting knife; glazing produced curd cake and packing it into hermetically sealed polymeric film. Curd cake has cylindrical or spherical shape. Method allows organoleptical properties, in particular, flavor range to be changed. EFFECT: wider range of products, improved nutritive value and reduced power consumption. 4 cl |
