| abstract |
The resulting dairy products - cheese creams and pastes, yogurtnproducts, milk proteins, milk mayonnaise and cream creams havenexcellent nutritional, taste and biological qualities and find application innrational and dietary nutrition. The products are dairy basednproducts such as raw, pasteurized and skimmed cow's milk, cream, drynmilk, milk-protein concentrate, cheese, cottage cheese, Bulgarian yogurt.nNon-dairy nutritional supplements include sugar, sweeteners, concentratednfruit products, vegetable and vegetable spices, cocoa, flavors,nitel color. Polysaccharides, for example maize or corn, are used as stabilizersnwheat modified starch. Some dairy products are fermented withnselected lactic acid microorganisms of the species Lb.bulg aricus and Str.thermophilus.nn5 claims 3 claims 0 |