SOUR-MILK PRODUCT PRODUCTION PROCESS Russian patent published in 1999 - IPC

FIELD: dairy industry. SUBSTANCE: in process ferment is used preliminarily prepared from sterile milk with broth culture of second-generation bifidobacteria and bifidoferment on sterile milk under anaerobic conditions. Fermenting milk is performed with no preliminary saturation with carbon dioxide and souring milk is carried out at optimal temperature for cultivation of bifidobacterium strain utilized (37-38 C) for 4-6 hr. First-generation bifidobacterium broth culture can be conserved by way of repeated inoculations into nutrient medium and bifidobacterium broth culture cultured on a second-generation nutrient medium can be used as food additive for patients suffering from intestinal dysbacteriosis. EFFECT: improved organoleptic, physico-chemical, and synergetic properties of product. 5 cl, 4 tbl, 2 ex