FIELD: dairy industry. SUBSTANCE: method involves introducing 1.5-2.0% of strain Lactobacterium acidophilum 317/402, soured to an acidity of 80-240°T. Acidity of fermented milk product for food purposes is brought to 80-120°T, while that of the product for medical use, to 150-240°T.. EFFECT: higher efficiency. 2 cl, 5 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARATION OF BACTERIAL SOUR FOR CULTURED MILK PRODUCT | 1992 |
|
RU2035872C1 |
| METHOD OF PREPARING DRY FERMENT FOR SOUR DAIRY PRODUCTS MAKING | 1994 |
|
RU2077214C1 |
| METHOD FOR OBTAINING BACTERIAL PREPARATION FOR CURING AND SANITATION OF A NUMBER OF PURULENT-SEPTIC DISEASES OF INFANTS AND THEIR MOTHERS | 1994 |
|
RU2087101C1 |
| BIOLOGICALLY ACTIVE PRODUCT OF SOUR MILK AND METHOD FOR ITS PRODUCTION | 1993 |
|
RU2031586C1 |
| STRAIN OF BACTERIUM LACTOBACILLUS ACIDOPHILUS USED FOR CORRECTION OF DISBACTERIOSIS AT GASTROENTERIC DISEASES AND IN PATIENT WITH LARGE INTESTINE CANCER | 1994 |
|
RU2103353C1 |
| METHOD FOR ISOLATING LACTO BACTERIA RESISTANT TO ANTIBIOTIC AND CHEMOTHERAPEUTICTEST PREPARATIONS | 0 |
|
SU958497A1 |
| STRAIN OF BACTERIUM LACTOBACILLUS ACIDOPHILUS USED FOR CURATIVE-DIETETIC LACTIC ACID PRODUCT PREPARING | 1994 |
|
RU2103354C1 |
| METHOD FOR PRODUCTION OF SOUR MILK BEVERAGE | 0 |
|
SU1836908A1 |
| METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT "KEFINAR" OF THE ZODIAC | 1997 |
|
RU2108723C1 |
| METHOD FOR PRODUCTION OF STARTER FOR MAKING SOUR MILK PRODUCTS | 1991 |
|
RU2005384C1 |
