CONSORTIUM OF LACTIC ACID BACTERIUM LACTOBACILLUS ACIDOPHILUS USED FOR PREPARING LACTIC ACID PRODUCTS AND BACTERIAL PREPARATIONS, METHOD OF PREPARING DRY ACIDOPHILIC LACTIC ACID BACTERIA FERMENT AND METHOD OF LACTIC ACID PRODUCT MAKING Russian patent published in 1996 - IPC

FIELD: biotechnology, dairy industry. SUBSTANCE: consortium of cultures L. acidophilus is constructed. Protein concentrate or dry milk is added to defatted or whole milk increasing dry matter content by 2-3% followed by pasteurization, homogenization, cooling to fermentation temperature, fermentation, cooling and pouring. At dry ferment production after sterile defatted milk fermentation with consortium L. acidophilus up to acidity 70-80 degrees T ferment is neutralized with sterile 5% ammonia solution, stirred, mixed with sterile sugar-gelatinous medium, poured in bottles and dried by sublimation. EFFECT: improved method of preparing. 4 cl, 3 tbl