METHOD FOR PRODUCTION OF SOUR MILK PRODUCT Russian patent published in 1995 - IPC

FIELD: dairy industry. SUBSTANCE: method involves raw material purification, homogenization and pasteurization. Then the material is kept at 95-97 C for 15-20 min, cooled down to 34-36 C, and poured into a vat where it is mixed with starter and stirred for a period not longer than 5 min. The process of fermentation at 31-35 C takes 5-6 h until a clot (60-65 T) is formed. The product is cooled down to 14-20 C (the rate of cooling 2-4 C/h) without stirring, and the product is bottled. The product may be supplemented with flavorings. The processes of pasteurization, aging, starting, fermentation and cooling may take place in the same vat. EFFECT: higher product quality. 3 cl, 1 tbl