[Method of producing a cultured milk dessert]
2001
Penenko, N.O. | Skorchenko, T.A. | Polishchuk, H.Ye. | Hadaichuk, A.O.
The invention is referred to dairy industry and could be used while making cultured milk products with natural fillers. The method applied to produce a cultured milk dessert envisages preparing and entering a mixture of fillers into sour cream. The method is distinguished by adding the pasteurized and cooled filler mixture comprising fruit juice, sugar and gelatin to the prepared sour cream. The finished product has prophylactic properties, whole homogenous gel-like consystency, palatable cultured milk taste with additional taste of fruit and berry juice. The product's keeping term is about four days
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