METHOD OF PREPARING EMULSION PRODUCT ON CURD BASE

METHOD OF PREPARING EMULSION PRODUCT ON CURD BASE

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 mi...

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Bibliographische Detailangaben
Hauptverfasser: KHARITONOV V.D, GRONOSTAJSKAJA N.A, PETROVA S.P, PAVLOVA V.V
Format: Patent
Sprache:eng ; rus
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung: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