METHOD OF LACTOBACILLI CONCENTRATE PREPARING Russian patent published in 1997 - IPC

FIELD: dairy industry. SUBSTANCE: concentrate of native casein obtained from the natural defatted milk by its precipitation with carboxymethylcellulose sodium salt or methylcellulose (concentration is 0.3-0.5%) is fermented with pure cultures Lactobacillus helweticus and Lactobacillus casei at amount 1-5% of native casein concentrate mass. Milk-clotting enzyme is added to subfermented concentrate of native casein at acidity 50-70 degrees T at amount 0.003-0.005% of native casein concentrate mass. Method is used for preparing bacterial concentrates used for cheese production. EFFECT: improved method of preparing. 2 tbl