| abstract |
FIELD: food industry. n SUBSTANCE: method provides for standardising milk material, entering whey cream, composition consisting of minced flavouring agents with cheese taste and aroma at high temperature of second heating and salt, stabiliser. Food additive "Fonakon" in form of 20% water solution and antioxidant containing dihydro-meletin are added to the obtained mixture. Then mixture is thermomechanically treated, packed, labeled, cooled and sent to storage. n EFFECT: extending storage life of protein product from albumine mass to 40 days. n 2 tbl, 2 ex |