| 摘要 |
<p>The composition and the method are used in the dairy industryfor making milk desserts. They improve and vary the assortment ofmilk sweets including dietetic products which have longer shelflife and greater nutritive and biological values. The milk-baseddesserts have consistent and whipped coagulum produced by lacticacid fermentation with yeast from Bulgarian yoghourt and includewholesome and skimmed, fresh and dried cows' milk, fruitconcentrates, aromatizers, sweeteners and stabilizers. By themethod the desserts are produced by additing dry milk, sugar andstabilizers dissolved in part of it in advance. There followshomogenization and pasteurization of the produced mixture andfermenting with yeast and addition of the remaining ingredients:fruit compositions, aromatizers, colourants, artificialsweeteners, the product depending on their particular type,ferment before or after their packaging which is made underaseptic conditions.10 claims</p> |
