KEFIR PRODUCTION METHOD Russian patent published in 1994 - IPC

FIELD: milk industry. SUBSTANCE: method involves introducing into pasteurized cooled milk such bulk or fungus culture, that requires mixing only prior to separating fungus from culture in the process of producing this culture; providing ripening and cooling in two stages, when pH of coagulum reaches 4.7, with cooling being conducted for 2-3 hours in quiescent state, then for 5-7 hours with periodical mixing in every 1 hour in alternation with cooling for 2-10 min till ripening temperature is reached; distributing finished product in containers, which may not deteriorate flavor of kefir during storage. EFFECT: increased efficiency and improved quality of final product. 2 tbl