SOUR CREAM PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: method involves using basic raw material such as natural milk, non-fat milk, soya milk, soya beverage including soya protein, vitamins and mineral components, cream with fat content of 10-35 wt% , reconstituted whole or non-fat milk, or reconstituted soya milk; pasteurizing and fermenting; adding food additive, such as soya protein at soya protein to basic raw milk ratio of from 1:100 to 1:500 and trisubstituted citric acid potassium; solving citric potassium in basic raw milk at temperature of 13-29 C and soya protein at temperature of 30-50 C; mixing resultant mixture to temperature of 55- 75 C and normalizing by means of butter, milk fat or cream or mixture thereof with vegetable oils or vegetable oil or mixture of vegetable oils; in the process of normalizing, dispersing said mixture, pasteurizing at temperature of 84- 88 C and holding for 8-12 min or at temperature of 92-96 C without holding thereof; cooling to temperature of 24-40 C; fermenting with lactic-acid cultures in the form of bacterial concentrates or starters with following mixing for 15- 20 min; fermenting until formation of coagulant with acidity of 50-70 T; cooling to temperature of 15-25 C and mixing for 1-15 min until homogeneous consistency is reached; packing. Method allows shelf life of resultant product to be increased up to 30 days. EFFECT: wider range of products, provision for obtaining of dense and stable consistency product useful as dietary and prophylactic food with reduced cholesterol and fatty acids content. 4 cl, 6 ex