Львовский Национальный Университет Ветеринарной Медицины И Биотехнологий Имени С.З. Гжицкого
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A method for making a sour-milk beverage includes preparing raw milk material (buttermilk), which is normalized with milk cream according to the weight part of milk fat, addition of sweet fillers as prescribed by the recipe, cooling, thorough mixing, packing and storing the ready product at a temperature of 6-8 °C. Natural melted honey, which is added into the fermented stabilized milk base in a rate of 60-80 ml/l, is used as the sweet fillers.
UAU200913215U2009-12-182009-12-18Method for making sour-milk beverage from buttermilk "medovyi" (honey)
UA51529U
(en)