| 摘要 |
dairy industry. SUBSTANCE: method involves preparation of milk mixture containing whole milk, fat component, vegetable fat, 66-% sugar syrup, stabilizer, curd and sodium bicarbonate. Prepared mixture is dispersed at temperature 45-60 C with subsequent preparation of emulsion with pH 5.3-5.8. Then mixture is pasteurized at temperature 75-85 C, cooled up to 20-50 C, prepacked and aftercooled to 4-6 C. Before prepacking, introduced in emulsion are whole or nonfat milk in ratio from 1:1 to 1:3, sour of acidophilic cultures in amount of 1-5%, flavor, 0.2%, and color, 0.1%. EFFECT: preparation of product with increased food and biological value, prolonged storage life. 2 cl, 3 ex |
