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Application filed by Павлина СерафимоваfiledCriticalПавлина Серафимова
Priority to BG102652ApriorityCriticalpatent/BG63066B1/en
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Publication of BG63066B1publicationCriticalpatent/BG63066B1/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
The yogurt is applied as a dietary food in case of intolerance to animal mills. It combines the feeding and dietary qualities of the soybean milk and the wholesome biological properties of the Bulgarian lactic acid bacterium. The method for its preparation is lactic acid fermentation of a soybean milk. The proportion of the components in % is the following: dry substance 6 to 7,5, proteins 4 to 5,54, fats 1,7 to 2,8, lactose 1,8 to 2,24. The product's acidity is 30 to 60% and it includes calcium 2 claims
BG102652A1998-07-271998-07-27Yogurt and method for its preraration
BG63066B1
(en)