METHOD OF PRODUCTION OF KUMISS FROM WHOLE COW MILK Russian patent published in 1998 - IPC

FIELD: dairy industry. SUBSTANCE: method involves addition to milk at fermenting point a ferment prepared from pure culture Lactobacterium bulgaricum and yeast Saccharomyces followed by fermentation for three stages. At the first stage 25-30 g beet sugar is added to mixture and stirred for 25-30 min; at the second stage a mixture is kept for 2-4 h at stirring after the first stage and for the following period in every 15-20 min for 2-3 min up to acidity 50-55 degrees T; at the third stage stirring is carried out for 20-30 min followed by exposition at the room temperature for 2-3 h after sealing. EFFECT: improved method of kumiss making. 1 tbl