FIELD: dairy industry. SUBSTANCE: method involves milk souring with symbiotic starter AC-2 containing propionic acid bacteria, lactic acid bacteria, and acetic acid bacteria. The cottage cheese clot is heated for dehydration at 32-34 C or 38-40 C depending on the method used. EFFECT: higher product quality. 1 tbl
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| CONSORTIUM OF MICROORGANISMS PROPIONIBACTERIUM SHERMANII, STREPTOCOCCUS THERMOPHILUS, ACETOBACTER ACETI USED FOR PREPARING FERMENTED-MILK FOODSTUFFS AND METHOD OF PRODUCTION OF FERMENTED-MILK PRODUCT | 1996 |
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