METHOD OF PREPARING KEFIR Russian patent published in 1994 - IPC

FIELD: milk processing. SUBSTANCE: into treated by heat and cooled to 22-28 C milk biomass of bifidum bacteria is added. The process takes place simultaneously with adding kefir ferment or during fermentation. The process is carried out at ratio where N_к is content of microbial bodies in kefir ferment, N_Б is content of microbial bodies in bifidum bacteria. Fermentation takes place to acidity 60-70 T. Sodium and/or potassium citrates are added into milk before its treating by heat takes place, their quantities are 0.01-0.05 % of milk mass. EFFECT: improves efficiency of the method. 2 cl