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Glazed curd cheese bars production composition Composition includes curd, sugar sand, butter, a mixture of gum arabic and mulberry syrup at a ratio of 1:25 and glaze. The glaze contains lecithin, lactitol, cocoa powder, an emulsifier and fine grain flour of grape stones produced by way of grape press cake pressing with subsequent convective drying, frying at a temperature of 120-140°C during 1-1.5 minutes and milling into particles sized 5-10 mcm in the disintegrator. The ratio of grape stone flour to cocoa powder is equal to 1:4. The initial components are used in the cheese bar at the following ratio, wt %: curd - 35-65, sugar sand - 10-20, butter - 3-10, a mixture of gum arabic and mulberry syrup - 10-20, glaze - 10-18, water - balance at the following ratio in glaze, wt %: lecithin - 15-20, cocoa powder - 28-40, fine grain flour of grape stones - 7-10, lactitol - 28-47, emulsifier - 0.2-1.5. |
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Product contains defatted milk - 50-60, dry defatted milk - 10-14, cream with fat weight fraction equal to 10% - 5-15, whey protein concentrate - 10-14, vitamin-and-mineral enricher - 0.03-0.1, dry lyophilised starter culture of LAT PB AC 2-5 species, taste additives - 2-10, "Vecherneye" dragee biologically active additive - 0.4-0.6, adsorbed dry bee royal jelly - 0.1-0.3. The initial components are used at the specified ratio, wt %. |
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Invention relates to dairy industry. The cream-and-vegetal paste includes: whole milk - 5-7, dry skimmed milk - 15-20, natural cream with 30% fat content - 20-30, bacterial concentrate represented by LAT PB AC starter culture - 0.04-0.06, Ecolact milk fat substitute - 25-30, stabiliser - 0.1-0.3, KSB-UF whey protein concentrate produced by way of ultrafiltration - 1-2, ACESe antioxidants - 0.05-0.1, water - balance. The initial components quantities are expressed in terms of wt %. |
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Method for production of milk-and-vegetal dessert based on stevia grass extract Invention relates to dairy industry. One introduces into stevia leaves stevia grass leafy mass; the mixture is dried till dry substances content is 97.8-98.4%. Milling is performed into the particles sized 0.71-1.5 mm. One pasteurises milk at a temperature of 96°C and adds lactic acid. Then the mixture is separated into a curd fraction and clarified curd whey. The milled raw material is extracted with the produced curd whey in one stage at a temperature of 38±2°C during 25-35 min, the volumetric ratio of stevia mass to curd whey being 0.5-100. The produced extract is centrifuged at 2,000 rpm during 20-25 min with subsequent introduction of dissolved gelatine and fruit-and-berry syrup. The mixture is packed and cooled to 4-6°C during 60-65 min. The curd fraction is homogenised with simultaneous addition of chocolate melted in a water bath, dissolved gelatine and curd whey in an amount of 9-10% of the curd fraction quantity; one proceeds with cooling at a temperature of 4-6°C for 60-65 min; the mixture is superimposed on the resultant product in the package. The product is cooled until complete gelation at 4-6°C during 180-210 min. |
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Curd product includes curd with fat content no more than 1.5% and wheat grains that have been sprouted, fried and ground (inclusive of all its anatomic parts) into particles sized no more than 100 mcm. By way of a filler, the product contains honey, stevioside and salt. |
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Low-lactose milk product for gerontological dietary alimentation Invention relates to dairy industry. The low-lactose milk product contains the following initial components, wt %: defatted milk - 84.0-91.54, cream- 4.22-8.71, whey protein concentrate - 0.92-1.09, "Maxilact" enzyme - 0.0902-0.0998, inuline or "Lactumin" biologically active substance or "Kumelact" biologically active substance or "Lactofit" biologically active substance or "Lactoflex" biologically active substance or "Todicamp-Lact" biologically active substance - 0.85-3.2, mineral substance - 0.0919-0.1386, vitamins - 0.0074605-0.01141573, water - balance. |
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Invention relates to dairy industry. The method envisages the mixture standardisation till protein content is equal to 3.0-5.5%, fat content is up to 0.05-30%, the mixture homogenisation under a pressure of 100-250 atm with subsequent pasteurisation at a temperature of 75-120°C. |
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Low-lactose low-fat milk product for gerontological dietary alimentation Invention relates to dairy industry. The low-lactose low-fat milk product for gerontological dietary alimentation contains the following initial components, wt %: defatted milk - 94.54-95.0, whey protein concentrate - 0.84-0.99, "Maxilact" enzyme - 0.0935-0.1035, inuline or "Lactumin" biologically active substance or "Kumelact" biologically active substance or "Lactofit" biologically active substance or "Lactoflex" biologically active substance or "Todicamp-Lact" biologically active substance - 0.85-3.2, mineral substance - 0.0919-0.1386, vitamins - 0.0074605-0.01141573, water - balance. |
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Probiotic food product with extended storage life Invention relates to a food product with extended storage life and to usage of probiotic spores and/or resting cells as a probiotic ingredient in the said product. The product is chosen from the group containing milk products, fruit juices and fruit beverages. The probiotic spores are chosen from the group containing bacterial, yeast and fungous spores. The resting cells are chosen from bacterial, fungous and/or yeast and/or their mixtures. The produced is stored under uncooled conditions during a long period of time by way of probiotic bacteria spores inclusion. |
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Invention relates to dairy industry. The curd product includes curd with 9% fat content, a filler represented by strained fresh or frozen raspberries, strawberries and cherries at a ratio of 1:3:1, a structure-forming agent represented by APC 143 pectin, buckwheat flour, a polycomponent probiotic culture starter consisting of Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis and Bifidobacterium lactis homofermentative cultures at the following initial components ratio, wt %: polycomponent starter of probiotic cultures: Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, Bifidobacterium lactis - 5-7, buckwheat flour - 10-20, APC 143 pectin - 0.8-1.0, strained fresh or frozen raspberries, strawberries and cherries at a ratio of 1:3:1 10-15, curd with 9% fat content - balance. |
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Method is as follows: milky-wax ripeness walnuts are maintained in a mixture of Zamankul-type mineral water and zeolite-containing clay at a ratio of 1:2 during 18-20 hours. The nuts are milled, mixed with sugar and added into a curd mass in an amount of 8-10%. |
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Method for production of milk-and-fruit beverage Invention relates to food industry. Water is preliminarily dechlorinated and treated with ultraviolet rays with wave length equal to 205-315 nM. The mixture is produced by way of mixing a fruit-containing component based on apple or orange juice or syrup, a sugar-containing component, a whey-and-polysaccharide fraction with dry substances content equal to 6.5±0.5% and water during 1200-1800 sec at the following initial components ratio, wt %: fruit-containing component - 20-30%, sugar-containing component - 0.5-0.6%, whey-and-polysaccharide fraction - 60-65%, water - balance. The produced mixture is pasteurised during 15-25 sec at a temperature of 75-80°C, cooled to 0-4°C and dispensed. |
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Curd product includes initial components represented by skimmed curd, cream with fat weight fraction equal to 33%, "THERMFLO" food starch stabiliser and "N-CREAMER 46" food starch, butter, "Lavitol arabinogalactan" food additive and water. |
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Curd product composition manufacture Invention relates to dairy industry. The composition includes curd, cream with fat content equal to 10%, a probiotic culture starter, wheat offal, a flavour food additive represented by a berry syrup at the following components ratio, kg per 1000 kg: wheat offal - 15-40, berry syrup - 20-60, 10% cream - 50-150, probiotic culture starter 30-50, curd - balance. The curd is produced by way of ripening a mixture of defatted milk and wheat offal with the probiotic culture starter. |
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Invention relates to food industry. The curd cheese bars shell is produced of milled dried apricots with addition of water, sea buckthorn and olive oils. The initial components are used at the following ratio, wt %: dried apricots - 70, water - 10, olive oil - 10, sea buckthorn oil - 10. |
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Composition of nutritional powder and infant nutritional mixture (versions) Invention relates to nutritional powders intended for providing various patients with sole or additional nutrition. The nutritional powder composition includes a carbohydrate and a lipid containing lecithin in an amount of 0.25 - 2.5% of the total lipid weight, intact protein in an amount of 90 - 99.5% of the total protein weight and at least one hydrolysed protein in an amount of 0.5 - 10%. The hydrolysed protein is chosen from the group including hydrolysed casein and hydrolysed whey milk protein. The average degree of hydrolysis of the hydrolysed casein is equal to 23 - 90%. The nutritional powder composition may be used for infant nutritional mixture preparation. |
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Composition for production of glazed curd bars (versions) Composition characterisation is as follows: the composition contains curd with fat weight fraction equal to 21.0-23.0% and moisture weight fraction equal to 55-58%, sugar sand, fillers represented by freeze-dried strawberries or strawberry jam, cooked sweetened condensed milk, a natural vanilla flavouring agent, a vanilla flavouring agent identical to natural, natural cocoa powder, natural chocolate pieces, caramel granules, chocolate or caramel glaze. |
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Composition of nutritional powder and infant nutritional mixture (versions) Invention relates to nutritional powders intended for providing various patients with single or additional nutrition. The nutritional powder composition includes a carbohydrate and a lipid containing lecithin in an amount from approximately 0.25% to approximately 2.5% of the total lipid weight, a hydrolysed casein protein in an amount from approximately 0.5% to approximately 10% of the total protein weight and intact proteins in an amount from approximately 90% to approximately 99.5% of the total protein weight. The nutritional powder composition may be used for infant nutritional mixture preparation. |
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Method for production of milk-and-plant lupine fruit extract Invention relates to food industry, in particular, to dairy industry. The method is as follows: lupine fruits are washed, milled into particles sized 1-1.5 mm and extracted; for this purpose milled lupine fruits are poured with cheese whey at a ratio of lupine fruits to cheese whey being 1:5-1:9; the extraction process is performed, with continuous stirring, in the vibromixer during 20-60 minutes at a temperature of 40-60°C and the extracting agent pH equal to 5.5-7.5. Then the extract is separated from press cake at a rotation rate equal to 6000 rpm during 20 minutes; the weight fraction of the extract dry substances being 12.5-13.4%, the extract is pasteurised at a temperature of 76-80°C, maintained during 15-20 sec and cooled to 2-6°C. |
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Invention relates to food industry. The method involves preparation of a mixture containing curd, pumpkin seeds flour or holy thistle seeds flour, salt, sugar, a stabiliser or a natural immunomodulator represented by beestings, dough kneading, shaping in the form of bars, cutting into discs, mealing in flour, shaping in the form of round rissoles that are than fried on both sides and put into the cabinet oven for 5-7 minutes. |
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Method for production of low lactose milk beverage for gerontological dietary alimentation Invention relates to dairy industry, in particular, to production of milk beverages intended for senior persons alimentation. The method involves mixing milk, normalised in terms of fat content, with preliminarily reconditioned dry defatted milk, the mixture pasteurisation, cooling to 4-6°C, β - galactosidase enzyme introduction, lactose fermentation implementation, the mixture maintained (lightly stirred) at a temperature of 4-5°C, the mixture subsequent heating up to a temperature equal to 35-40°C, addition of water solutions of vitamin C, vitamin Bc, ferrous sulphate, zinc sulphate, potassium citrate and preliminarily prepared emulsion of fat-soluble vitamins with lecithin into the mixture (the emulsion produced by way of taking a portion of normalised pasteurised milk mixture wherein, after the latter heating up to 60-85°C, vitamins A, E, D2 and lecithin are introduced); then one performs stirring and emulsification in the homogeniser, the produced mixture stirring, UHT-sterilisation, cooling to 78°C, homogenisation, cooling and dispensing at the following components ratio, wt %: normalised milk - 40.9-92.5, dry defatted milk - 3.9-7.0, potassium citrate - 0.1, ferrous sulphate - 0.00844, zinc sulphate - 0,00618, vitamin A - 0.0002, vitamin E - 0.00096, vitamin C - 0.01285, vitamin D2 - 5-10-7, vitamin Bc - 4.5-10-5, lecithin - 0.5, soluble β - galactosidase enzyme - 0.040-0.043, water - balance. |
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Method involves curd paste preparation, introduction into the curd paste of prepared mixture consisting of curd whey, "Lavitol arabinogalactan" and "Lavitol dihydroquercitin" food additives and wheat offal, stirring, thermisation at a temperature of 65±1°C during 5 minutes in a disperser-cutter at the stirrer blades rotation rate equal to 3000 rpm, the product cooling to 45±2°C, packing and additional cooling to a temperature of (4±2)°C. |
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Food product and method for treatment of dry grain distillery slop used for food product manufacture Invention relates to food industry, in particular, to food products containing biologically active substances. The food product contains an ingredient represented by dry grain distillery slop. The dry grain distillery slop consumption rate per one person is equal to 40 g daily. The food product manufacture method is as follows: dry grain distillery slop is thermally treated at a temperature of 220-240°C during 2.5-3.5 minutes. |
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Invention relates to food industry. One proposes application of a composition containing at least one milk fat and at least one milk protein and/or at least one product of milk protein hydrolysis for preparation of a remedy for calcium assimilation improvement. The weight ratio of milk fat to milk protein is equal to 0.0625 - 5. |
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Composition for production of paste-like curd product Invention relates to dairy industry. The composition contains cream with 10% fat content, a probiotic culture starter, a stabilising complex system, defatted curd produced by ultrafiltration method, cereal flakes and soluble chicory. |
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"zebra" soft dietary curd product manufacture method Invention is related to dairy industry, in particular, to soft dietary cheeses production. The method envisages milk heat treatment, fermentation, coagulation, whey separation. Then the produced milk-protein base is mixed with a taste filler containing chicory in an amount of 0.5-1.0 % and with a sweetening substance and lactulose syrup introduced simultaneously with the sweetening substance, in an amount of 0.5-0.9 %. Additionally, the taste filler contains blackcurrant berries in an amount of 6-12 % introduced in alternate layers with the cheese mass during moulding. |
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Beverage storage stability enhancement with complexes containing soluble ligand Beverage has pH equal to 2.5 - 7.5 and contains a drinking component and an effective quantity of cyclodextrin antibacterial complex containing cyclodextrin and an antibacterial substance able to form a complex with cyclodextrin; the antibacterial substance is present in the beverage an amount of at least nearly 10 - 1000 mg/l. The beverage placed into a sealed container is not spoiled by microorganisms during at least 16 weeks. |
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Milk-based food product containing central nervous system lipids Ice-cream contains central nervous system lipids as the basic part of the total fat content. The central nervous system lipids source is represented by the substance of brain or spinal cord other than those of the human and the human embryo. The central nervous system lipids part is equal to 50-100% (at a weight ratio) of the total fat content. |
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Method for production of milk-and-vegetal product Invention relates to dairy industry. The milk-and-vegetal product production method involves mixing the following components: milk processing products i.e. powdered milk and spread, vegetable origin products i.e. pumpkin-and-holy thistle cake (at a ratio of 1:1), sugar sand; at first one mixes the dry components, then one adds spread conditioned to plastic consistency at the following initial components weight proportion: spread - 28-30; powdered milk - 18-21; sugar sand - 18-21; pumpkin-and-holy thistle cake at a ratio of 1:1 - 31-33. |
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Composition for milk dessert production Invention relates to dairy industry and may be used for preparation of preventive purpose desserts. The composition for milk dessert production contains cream with fat weight fraction equal to 10%, standardised with dry milk curd whey, sorbite-and-molasses syrup, a vegetable filler represented by berry juice, a stabiliser represented by agar, a starter containing bifidus bacteria, lactic streptococci, lactic bacillus, iron lactate, ascorbic acid, lactic bacillus. |
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Method for production of curd dessert with vegetative filler Method envisages introduction of Rondagam AYT 100 stabiliser in an amount of 0.4-0.6%, Kametsel' 4000 synthetic food fibres in an amount of 0.2-0.5% and sand sugar into milk (5°C). The mixture is left for 30-60 minutes for maturation. Skimmed curd is mixed with chokeberries strained with sugar, introduced into the produced matured mixture, heated up to 60-65°C, stirred and pasteurised at a temperature of 74-78°C with a 3 minutes' maintenance, cooled to 30-35°C and packed. |
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Invention relates to a nutritional composition for baby feeding. The nutritional composition contains a source of protein including at least 20 wt % of casein, a lipid source and a carbohydrate source. The quantity of protein in the composition is less than 1.8 g/100 kcal while calorie content is less than 650 kcal/litre. |
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Milk pudding production method Invention relates to dairy industry. The milk pudding production method involves introduction of filler into milk raw material, stirring, thermal treatment at a temperature of 121-125°C during 20-30 seconds, introduction of guar gum, xanthan and locust bean gum into the produced mixture in proportion equal to 1:1:1 and in an amount of 0.5-0.7% of the milk raw material weight, homogenisation, cooling to a temperature of 0-5°C, packing, maintenance during 2 hours. The filler is represented by sea weeds preliminarily boiled during 15 minutes in honey syrup prepared of water, honey taken in an amount of 20% of the water weight and potassium iodate and ascorbic acid mixture in proportion equal to 1 : 1, and in an amount of 0.0002% of the honey syrup weight, the ratio of honey syrup to raw sea weeds is equal to 2:1, the raw sea weeds are dried till moisture content is equal to 15% and milled into 2-3 mm grits taken in an amount of 2-7% of the milk raw material weight. |
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Prophylactic purpose milk cocktail production method Invention relates to dairy industry. The prophylactic purpose milk cocktail production method involves milling pollen in a disk crusher into 0.01 mm powdery condition, mixing the pollen with water or whey or water and whey mixture with a temperature of 37-40°C, infusing during 30 minutes and filtration to produce a pollen infusion, dissolution of a sweetener in hot water, weak boiling cooking during 5-10 minutes, mixing with the pollen infusion and bringing the produced mixture to boiling, cooling to a temperature of 35°C, combining with a milk product and beating up in a freezer during 60 s at the stirrer rotation rate equal to 11-13 thousand rpm till a homogeneous mass production at the following initial components content, wt %: milk product - 80-85, sugar sand - 3-8, pollen - 5, whey - 2-7 and/or water - 5-10. |
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Method for production of biologically active lactic acid product Invention relates to dairy industry. The method for production of a biologically active lactic acid product involves pasteurisation with subsequent cooling of milk, introduction of a homogenate of salted salmon fish milt in an amount of 25-50% of the milk weight and lactic acid starter in an amount of 0.2% of the milk weight into it, ripening till clot formation, heating, maintenance till whey separation and introduction into the clot (separated from whey) of pasteurised cream in an amount of 2% of the clot weight and gelatine in an amount of 0.9% of the clot weight with subsequent mixture homogenisation. |
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Baby nutritional compositions intended for prevention of adiposity Invention relates to prevention of baby adiposity at a later stage of one's life. One proposes application of a specified composition in alimentation of a baby not suffering from adiposity at an age of no less than 36 months. The composition contains a lipid component, a protein component and a component consisting of digestible carbohydrates. The lipid component includes: linoleic acid (LA) and alfa-linolenic acid (ALA), the weight ratio of LA/ALA being 2 - 7; less than 14.5 wt % of LA in conversion to total weight of fatty acids; 2 wt % - 10 wt % of ALA in conversion to total weight of fatty acids, 0.02 - 0.8 wt % of n-6 long chain polyunsaturated fatty acids (LC-PUFA) in conversion to total weight of fatty acids and 0.2 wt % - 15 wt % of n-3 LC-PUFA in conversion to total weight of fatty acids. The weight ratio of n-6 LC-PUFA to n-3 LC-PUFA is 1.5. |
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"sportivnyi" sterilised milk product Invention is related to dairy industry. The sterilised milk product for school sport alimentation contains, as initial components, wt %: dry defatted milk - 10.0-12.0, whey proteins concentrate - 1.83-2.85, whey proteins hydrolysate - 0.8-0.85, soya bean oil -1.2-1.58, maltodextrin - 1.77-2.55, fruit-and-berry syrup - 6.2-7.0, mineral substances, vitamins and water. |
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Invention is related to dairy industry. The pudding includes initial components represented by skimmed curd, cream, fruit -and-ginseng syrup, glucose-and-fructose syrup, "Balt-Pro-Extra-2" complex protein mixture, potassium iodate, sorbic acid, water. |
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Method for production of snack product like curd chips Invention relates to dairy industry and, in particular, refers to a method for production of a snack product like curd chips. Preliminarily curded milk mass is rolled into a flat cake and dried at a temperature of 40°C-60°C till residual moisture content in the product is 1%-1.8%. A flavouring layer is applied on the flat cake prior to drying termination. A layer-cake is formed of flat cakes, moisturised by way of pouring with baked milk for 15-20 minutes. One removes moisture from the moisturised cake under the action of pressure and dries the cake at a temperature of 35°C-40°C till the cake mass transition into a doughy condition. Then the layer-cake is cut into separate products and finally dried at a temperature of 45°C-70°C for complete drying with the products acquiring chips like crispness. |
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Method for production of protein-vitamin concentrate Invention relates to food industry and may be used in protein-vitamin food products production using soya. The method envisages production of soya or coconut milk or animal milk, its heating, introduction of a coagulant into it represented by orange or tangerine or lemon puree at a ratio of milk: puree is 1:1, performance of thermal acid coagulation with a protein-vitamin clot formation, whey separation, moulding and packing or drying. One prepares protein-vitamin beverages based on the whey obtained. |
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Composition for production of cream-protein product Composition for production of a cream-protein product includes a fermented milk-protein concentrate produced by way of standardised milk ripening with a probiotic cultures starter with subsequent ultrafiltration, cream with fat weight fraction 20%, ascorbic acid, flavour substances, dihydroquercetin and water. |
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Milk-protein product includes a milk-protein base produced by way of mixing standardised milk, scream with 40% fat content, lactose dissolved in water, a concentrate of whey protein with a vitamin-mineral enricher; the base is ripened with a probiotic starter and undergoes ultrafiltration, then the produced milk-protein base is mixed with a flavour additive. |
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Composition for production of milk cocktail Invention is related to dairy industry. The composition for production of milk cocktail contains the following initial components, wt %: a filler represented by bilberry or sea-buckthorn and raspberry syrup in an amount of 16-25, malt flour -3.5-4.5, a stabiliser - 0.1 -0.4, a bacterial preparation represented by a lyophilised concentrate of lactic acid bacteria and bifidobacteria - 0.5-1.5, milk products represented by whole or skimmed milk with fat weight fraction no more than 0.05% - balance. The said composition is recommended for both mass and special alimentation. |
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Food additive containing long-chain polyunsaturated fatty acids (versions) Present invention relates to a food additive to be administered to children. Alternatively, the food additive contains a protein source, a source of vitamins and minerals, a carbohydrates source as well as a lipids source including a source of docosahexaenoic acid, linoleic and linolenic acids. The ratio of ω-6:ω-3 fatty acids in the said food additive is 6:1 or less. Alternatively, the food additive contains protein, carbohydrate and lipid components; the lipid component includes 10% - 50% of canola oil, 5% - 40% of soybean oil, 5% - 40% of high-oleic sunflower oil, 5% - 40% of middle chain triglyceride oil, 1% - 20% of corn oil and 0.1% - 10% of a docosahexaenoic acid source. |
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Composition for production of jellylike product Invention is related to dairy industry. The composition includes whole milk with 2.5% fat content, skimmed milk, gelating starch, gelatine, a polyvitaminic premix, a kefir fungi starter, a direct addition bifidobacterium-containing starter, sucrose, textured soya flour at the following initial components content, kg per 1 t of the product: whole milk with 2.5% fat content-419.15-463.25, skimmed milk - 356.0-474.5, gelating starch - 30.0-31.0, gelatine -12.0-15.0, polyvitaminic premix - 0.75-0.76, sucrose - 30.0-35.0, textured soya flour - 40.0-45.0, kefir fungi starter - 45.0-52.0, direct addition bifidobacterium-containing starter - 45.0-52.0. |
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Invention is related to dairy industry. The milk pudding contains the following initial components, wt %: milk with fat weight fraction 1.5 % -65.0-75.0, dry skimmed milk - 1.5-7.0 or dried cream fat weight fraction 35% - 1.5-3.0, girasol powder - 2.1-7.0, oat meal at a ratio of 1:0.7 - 1:1.9 - 3.0-6.0 to girasol powder, sugar sand - 1.5-3.5, Vitacel WF 200 or Vitacel WF 600 food fibres - 0.05-2.0, flavour food additive - 10.0-15.0, the rest is water. The pudding may additionally contain a taste flavour, citric acid, a stabilising agent. |
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Curd product containing protein-and-vegetative component Invention is related to dairy industry. The curd product includes curd produced using "Bifilakt-U" preliminarily activated preparation for medical and preventive purposes, soya protein - tofu, sugar, fruit and fruit-berry puree. |
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Infant food containing hydrolysed proteins Invention relates to infant alimentation. One proposed application of fat, digestible carbohydrates and protein to produce a composition for therapy and/or prevention of adiposity as well as coexistent diseases. The protein includes at least 25 wt % of peptides with chain length from 25 to 30 amino acids (of total dry protein weight), the composition contains at least 12 mg of indigestible fermentable carbohydrates per 1 g of dry nutritious mixture weight. The composition is applied for baby feeding. |
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Coffee-and-milk fluid concentrates Group of inventions related to mixed fluid concentrates that may be recovered to produce an instant coffee-and-milk beverage using hot or cold liquids and a production method. The mixed coffee-and-milk concentrate for beverage production contains a concentrated fluid milk component, with dry milk substances content from approximately 12% to approximately 20% including dry skimmed milk substances, as well as milk fat and lactose. The concentrated fluid milk component contains milk protein and lactose (at least approximately 90% and less than approximately 9% of milk dry substances content accordingly), dry coffee substances (from approximately 2% to approximately 6%), an effective quantity of a stabiliser salt so that the mixed coffee-and-milk concentrate (after heat treatment) is a fluid material with dry coffee substances to stabiliser salt ratio varying within close limits from approximately 5.8:1 to approximately 3.3:1 when coffee content approximately 2%, from approximately 5.4:1 to approximately 3.4:1 when coffee content approximately 3%, from approximately 5.0:1 to approximately 3.5:1 when coffee content approximately 4%, from approximately 4.4:1 to approximately 3.6:1 when coffee content approximately 5% and from approximately 4.8:1 to approximately 4.3:1 when coffee content approximately 6%. The concentrate is noted for a high content of dry substances (approximately 30% or more). The mixed coffee-and-milk concentrate for beverage production contains ultrafiltered milk components, with total dry milk substances content from approximately 12% to approximately 20%, milk protein content from approximately 7% to approximately 11% and lactose content less than approximately 1%, dry coffee substances (from approximately 2% to approximately 6%), an effective quantity of a stabiliser salt so that the mixed coffee-and-milk concentrate remains fluid after sterilisation heat treatment. The coffee dry substances to buffer salt ratio varies within close limits from approximately 5.8:1 to approximately 3.3:1 when coffee content approximately 2%, from approximately 5.4:1 to approximately 3.4:1 when coffee content approximately 3%, from approximately 5.0:1 to approximately 3.5:1 when coffee content approximately 4%, from approximately 4.4:1 to approximately 3.6:1 when coffee content approximately 5% and from approximately 4.8:1 to approximately 4.3:1 when coffee content approximately 6%. The method for production of the fluid coffee-and-milk concentrate for beverage preparation includes liquid milk concentration using ultrafiltration and diafiltration to produce a concentrated liquid milk base containing milk protein and lactose (at least approximately 90% and less than approximately 9% of milk dry substances content accordingly); mixing dry instant coffee in an amount from approximately 2% to approximately 6% of dry substances with the concentrated liquid milk base so that the dry coffee substances to stabiliser ratio is from approximately 5.8:1 to approximately 3.3:1 and sterilisation heat treatment of the concentrated liquid milk base containing dry instant coffee substance and a stabiliser to produce the fluid coffee-and-milk beverage concentrate. |
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Method for production of product imitating cream Invention is related to dairy industry. The method for production of a product imitating cream includes reconditioning skimmed milk powder, its mixing with whey proteins microparticulate, pasteurising at a temperature of (80±2)°C during 15-20 sec., cooling till temperature is 4-6°C, bottling and packing, the initial components content being as follows (kg per 1 ton of the product): microparticulate whey proteins - 690-710, skimmed milk powder - 55-57, drinking water - 233-255. For production of the whey proteins microparticulate one purifies cheese whey by way of separation from casein dust and fat, subjects it to ultrafiltration under a pressure of 0.5-1 MPa till dry substances weight ratio is 18%; the produced concentrate is heated to a temperature of 95°C during 10 minutes, dispersed at 30000-40000 s-1 rate during 1.5 minutes. |
Another patent 2513099.