CURD MASS COMPOSITION

FIELD: milk industry. SUBSTANCE: curd composition comprises the following components, wt%: curd with weight part of 18%- fat 49.5; butter with weight part of 72.5%-fat 19.35; sand sugar 21.4; vanillin 0.05; fruit fillers 8.2; edible fibers 1.0; natural anthocyanic colorant "Zeacyanin" 0.5....

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Bibliographische Detailangaben
Hauptverfasser:	LOSEVA V.A, KUZNETSOVA E.V, SMOL'SKIJ G.M, RUDAKOV O.B, POLJANSKIJ K.K, GLAGOLEVA L.EH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: milk industry. SUBSTANCE: curd composition comprises the following components, wt%: curd with weight part of 18%- fat 49.5; butter with weight part of 72.5%-fat 19.35; sand sugar 21.4; vanillin 0.05; fruit fillers 8.2; edible fibers 1.0; natural anthocyanic colorant "Zeacyanin" 0.5. Composition may be used for producing of colored curd mass. EFFECT: increased biological and nutritive value, wider range and prolonged shelf life of curd products. 6 tbl, 6 ex