The new product consisted of: sour natural milk of cows and mares supplemented with nonfat dry milk substance and leaven used in the manufacture of yogurt. Dairy product has been tested at the Federal research center of food biotechnology.

The product contains nutrients and bacteria that destroy pathogenic microbes and reducing the risk of tuberculosis. New development can be used for the production of food for children and athletes, because the new product does not contain alcohol.

A new fermented milk product received a patent and the title "composition for the preparation of fermented milk product".

 

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