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Application filed by T M & Company LtdfiledCriticalT M & Company Ltd
Priority to GEAU2003001135priorityCriticalpatent/GEU20041064Y/en
Publication of GEU20041064UpublicationCriticalpatent/GEU20041064U/en
Publication of GEU20041064YpublicationCriticalpatent/GEU20041064Y/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
1. Technical Result Increase in nutritive value and reduce of durability of the process of final production. 2. Essence A method comprises purifying natural milk, homogenization, pasteurization, its cooling, putting ferment therein in amount 2-5%, stirring, holding at cooling temperature, holding at room temperature during 2 hours and cooling. 3. Field of Application Food industry, in particular production of lactate products.
GEAU20030011352003-02-242003-02-24Method for Production of Matsoni
GEU20041064Y
(en)