FIELD: dairy industry. SUBSTANCE: buttermilk is normalized with powdered milk or concentrated to a dry matter content of 10-14% pasteurized, cooled to the souring temperature, inoculated with sour including Lactobacillus acidophilus, Streptococcus diacetilactis and Bifidobacterium bifidum in a proportion of 0.5:1.0:2.5, respectively. EFFECT: higher efficiency. 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF FERMENTED MILK DRINK | 1996 |
|
RU2101969C1 |
| METHOD FOR PRODUCTION OF CURDLED MILK FROM BUTTERMILK | 2012 |
|
RU2529963C2 |
| METHOD OF PRODUCTION OF CULTURED MILK FOODS | 2006 |
|
RU2332019C1 |
| METHOD OF PREPARING SYMBIOTIC LACTIC GELIFICATED PRODUCT | 2000 |
|
RU2175192C1 |
| METHOD OF PREPARING BACTERIAL PREPARATION FOR FOOD AGENT PRODUCTION | 1990 |
|
RU2035184C1 |
| METHOD OF PRODUCING PASTE OF SOUR MILK | 1993 |
|
RU2040184C1 |
| METHOD FOR PRODUCING PREPARATION FOR AGEING ACCELERATION AND QUALITY IMPROVEMENT OF RENNET CHEESES | 1995 |
|
RU2092066C1 |
| METHOD FOR PRODUCING PROBIOTIC MILK BEVERAGE ENRICHED BY WHEY PROTEINS HYDROLYZATE | 2015 |
|
RU2617939C2 |
| METHOD FOR PRODUCTION OF PROTEIN CULTURED MILK PRODUCT | 2012 |
|
RU2514671C1 |
| METHOD OF PRODUCING CURDLED MILK | 2023 |
|
RU2813883C1 |
