METHOD OF PASTA curd albumin with prebiotics (DRY carbohydrate module 'Lael' whey protein, vitamin and mineral premixes, yodkazeinom)

摘要

A method for manufacturing paste curd albumin with prebiotics (dry carbohydrate module "Lael" whey, premix vitamin-mineral, yodkazeinom) allows its traditional technology, characterized in that the step of mixing (compounding) in low fat cottage cheese is made according to the recipe sugar, stirred and making dry carbohydrate module "Lael" in an amount of 0.5% by weight of the product, dissolved in the pre-pasteurized and cooled to 14 ° C the cream, premix of vitamins and minerals in quantitative ve 0.3%, previously dissolved in boiled and cooled to 25 ° C water; yodkazeinom in an amount of 0.006% in the pre-pasteurized and cooled to 60 ° C milk and whey proteins in an amount of 30% by weight of the product, mixed thoroughly and dispensed, such an option introducing prebiotics ensures a titratable acidity of the paste obtained curd-albumin, a suitable functional product, improved texture, increased food and biological value and longer shelf-life (expiry terms).