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Application filed by Одесская Национальная Академия Пищевых ТехнологийfiledCriticalОдесская Национальная Академия Пищевых Технологий
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A composition for making fermented milk dessert comprises a sweetening agent, a stabilizing agent, a starter culture and cow milk. It comprises fruit jam and sugar as the sweetening agent, pectin as a stabilizing agent, and microorganisms of the Laclobacillus acidophillum Er-2 317/402 strain as a starter culture.
UAU201108356U2011-07-042011-07-04Composition for making fermented milk dessert
UA67222U
(en)