| 摘要 |
FIELD: dairy industry. SUBSTANCE: method involves pasteurization and cooling of cream in two stages: at the first stage, up to 12-20 C, while at the second one, up to 5-10 C. Then cream is subjected to ripening with simultaneous mixing 2-4 times for 3-5 min. After ripening, protein emulsion is introduced in cream in the amount of 0.1-1.0 mas.% at mixing up to uniform distribution. Protein emulsion contains microbiological carotene on free-fat milk or buttermilk. EFFECT: improved structure and organoleptical properties of prepared product; broadened assortment of production. 5 cl, 1 tbl, 1 exp
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