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Application filed by Національний Університет Харчових ТехнологійfiledCriticalНаціональний Університет Харчових Технологій
Priority to UAA201403363ApriorityCriticalpatent/UA109217C2/en
Publication of UA109217C2publicationCriticalpatent/UA109217C2/en
The invention relates to a method for obtaining a fermented milk drink, which provides preparing nonfat milk, adding a kefir starter culture and ripening, cooling, packaging and maturation of the finished product. While making the composition, milk whey is introduced in an amount of 34-36 % and the milk protein "Promilk 702 B" is added in an amount of 0.48-0.52% from the weight of the mixture.
UAA201403363A2014-04-022014-04-02Method for mahufacturing fermented milk drink
UA109217C2
(en)