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Use of Sweet Curd for Fresh Macaroons
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Fresh unsalted curd pre-cooked to 90 °C for five minutes and added with 10% sugar is the intermediate base for three recipes of a macaroon-type product using different levels of fresh coconut with varying amount of fresh sweetened condensed milk. The product has a high degree of consumer acceptability as compared to other local products.
Category:
Dairy technology
Patent Type:
Patent
Patent Status:
Public Domain
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