SARATOV STATE AGRARIAN UNIVERSITY NAMED AFTER N.I. VAVILOV  

Milk product

Blancmange - “Sweet Cloud” - Pickled phyto cheese - “Stevita”

Dairy-vegetable products using natural sweetener "Stevia-VIT".

Blancmange - “Sweet Cloud” The structured dairy and vegetable dessert The blancmange belongs to dairy desserts − a soufflé. The product has a smooth, airy consistency, without foreign additions, and a milky color. The sweetness is due to the presence of stevia extract. Milk-based products are low-fat cottage cheese - a source of complete protein and milk stevia extract. Partially hydrolyzed animal protein collagen is used as the gelling agent gelatin. Air consistency is obtained by homogenization and subsequent whipping milk and curd mixture stevia extract with previously dissolved gelatin. An edible casing of the dessert is the small basket, baked from short crust or puff pastry, in which there is also stevia extract on whey. The dessert is packed into cardboard boxes. Pickled phyto cheese - “Stevita” Natural abomasa cheese Fresh herbal brine cheese "Stevita" is developed from normalized cow milk with added milk extract of stevia. The technological process is the same technology as sheep’s cheese. The product represents portions of cheese slices weighing 50g in jelly. Features are the mix structure and the way of storage in special whey brine which on cooling becomes a jelly. The marked features give the cheese a specific sweet taste, as well as packing in the brine in the form of jelly has an original appearance and contribute to a longer shelf life of the finished product. It is convenient for the consumer and promotes preservation of nutrients in the cheese.