| 摘要 |
FIELD: dairy industry. SUBSTANCE: milk raw material is heat treated, cooled up to temperature of souring, and sour is introduced. Resulting mixture is soured, and then introduced are diluted or undiluted ethyl alcohol, or alcohol-containing plant, and/or fruit-and-berry, and/or vegetable mixtures, and/or infusions, and/or extracts, and/or vegetable decoctions. All components are mixed and aged up to strength 0.5-25%. EFFECT: improved curative-and-dietary and organoleptical properties; increased stability and shelf storage life. 4 cla |
