METHOD FOR PRODUCTION OF STARTER FOR MAKING SOUR MILK PRODUCTS Russian patent published in 1994 - IPC

FIELD: dairy industry. SUBSTANCE: cooled sterilized fat-free milk is supplemented at 36-40 C with acidophilic races EH₁ and/or EH₂ and/or EH₃ and/or EH₄ and acidophilic culture N₁V₁ EP 317/402. The races EH₁ and/or EH₂, and/or EH₃, and/or EH₄ are taken one part to three parts of culture N₁V₁ EP 317/402. Fermentation for 3.5-5.5 h is followed by cooling down for 5-6 h, then amino acids are added (not more than 10 mg% ), and acidity is brought to 60-165 T. The starter may be dried by sublimation for 24-30 h. In producing liquid or dry starter, besides the aforesaid races use may be made of Lactobacillus salivarious (1: 1 with total acidophilic races). EFFECT: higher starter quality. 2 tbl