FIELD: biotechnology, dairy industry. SUBSTANCE: the present innovation deals with manufacturing fermented beverages for dietary nutrition by introducing kefir yeast into milk, souring process, thrice, at constant pressure and steady air supply into mixture being in intact state. The present method enables to increase the quantity of yeast cells. EFFECT: higher efficiency. 1 cl, 3 dwg, 2 ex, 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING FERMENT FOR HIGH-ACID PRODUCT | 1998 |
|
RU2147405C1 |
| METHOD FOR PRODUCTION OF DAIRY-PROTEIN PRODUCT | 2006 |
|
RU2309601C1 |
| METHOD FOR PRODUCTION OF WHEY-BASED ACID MILK BEVERAGE | 0 |
|
SU1741720A1 |
| METHOD OF PREPARING FERMENT FOR PICKLE SALTING OF SHEEPSKIN COAT AND FUR STOCK | 2006 |
|
RU2314700C2 |
| METHOD OF PRODUCING KEFIR FERMENT | 0 |
|
SU1622086A1 |
| METHOD OF FERMENT PREPARATION FOR RECEIPT OF ACID-DAIRY PRODUCE | 0 |
|
SU1697684A1 |
| METHOD FOR PRODUCING OF SYMBIOTIC BACTERIAL CONCENTRATE FOR OBTAINING OF HETEROFERMENTATIVE FERMENTATION PRODUCTS | 2004 |
|
RU2287939C2 |
| METHOD OF LIQUID BACTERIAL CONCENTRATE RECEIVING AND ITS APPLIANCE AS DIETARY SUPPLEMENTS | 2006 |
|
RU2324359C2 |
| METHOD FOR PREPARATION OF BREAD-BAKING FERMENT | 2000 |
|
RU2187227C2 |
| METHOD OF PREPARING YEAST FOR MAKING SOUR-MILK PRODUCT | 0 |
|
SU1140738A1 |
