Национальный Институт Исследований И Развития Изотопных И Молекулярных Технологий
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Application filed by Технический университет Молдовы, Национальный Институт Исследований И Развития Изотопных И Молекулярных ТехнологийfiledCriticalТехнический университет Молдовы
Priority to MDS20170122ApriorityCriticalpatent/MD1290Z/en
Priority to ROA201800324Aprioritypatent/RO133241A0/en
Publication of MD1290YpublicationCriticalpatent/MD1290Y/en
Publication of MD1290ZpublicationCriticalpatent/MD1290Z/en
The invention relates to the dairy industry, namely to a process for producing a functional curd cream.The process, according to the invention, comprises mixing the curds with a fat content of 0…5% with pasteurized cream with a fat content of 35…50% and salt, pasteurizing the mixture at a temperature of 72…77°C, adding a stabilizer, cooling to a temperature of 40…45°C, adding a liposoluble extract of sea buckthorn or hips, or haws with a concentration of carotenoids of 20…54 mg/L, in an amount of 0.4…3.0%, stirring and cooling to a temperature of 2…6°C.
MDS20170122A2017-11-222017-11-22Process for producing a functional curd cream
MD1290Z
(en)