Донецкий Национальный Университет Экономики И Торговли Им. Михаила Туган-Барановского
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A method for producing dry half-finished product of polyfunctional purpose such that for producing carbohydrate-protein solution strained milk whey is mixed with sugar in a ratio of the components of 2:1. Guar gum is added to the carbohydrate-protein solution in an amount of 1% from the weight of the solution, stirred, and the mixture is cooked at a temperature of 90-95 °С for 15 minutes up to formation of the thick homogenous mass, cooled up to a temperature of 48-50 °С, dried in for 4 hours at a temperature of 50-65 °С and powdered.
UAU200804589U2008-04-102008-04-10Method for producing dry half-finished product of polyfunctional purpose
UA36297U
(en)