FIELD: dairy industry. SUBSTANCE: normalized cream before their exposition at low temperature is subjected for preliminary pasteurization at 92-96 C for 20-30 s. Low-temperature exposition is carried out for 12-20 h, fermentation is carried out with ferment containing pure cultures of mesophilic lactic acid streptococci and ferment prepared from dry bacterial preparation Bifilact-A taken in ratio 9:1, respectively. EFFECT: improved method of sour cream making. 2 tbl
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