METHOD OF PRODUCING KUMISS WITH INCREASED STORAGE LIFE Russian patent published in 2002 - IPC

FIELD: dairy industry, particularly, production of cultured-milk products of mixed fermentation, more specifically, production of kumiss. SUBSTANCE: method involves souring of mare milk by introduction of kumiss sour, mixing, bottling, and cooling. After souring and mixing, afterfermentation is conducted at temperature of 16-18 C for 1-2 h, and the product is mixed. A stabilizing additive is introduced in the mixture. Apple pectin or agar-agar is used as a stabilizing additive in mixture with sugar powder in ratio 1:5 in terms of 0.5% milk mixture mass. After bottling, high-temperature pasteurization is conducted at temperature of 95 C for 5 min. EFFECT: increased storage life without deterioration of consumer properties.