SOUR CREAM Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: sour cream comprises following components, wt%: natural milk, or non-fat or soya milk, or soya beverage, or cream with fat weight part of 10-35%, or reconstituted whole milk, or non-fat milk, or reconstituted soya milk 49.7-82.5; butter, or milk fat, or milk cream, or mixture thereof with vegetable oils, or vegetable oil, or mixture of vegetable oils 1.0-65.0; soya protein 0.2-1.0; trisubstituted citric acid potassium 0.5-1.0; starter 3.0-5.0 or bacterial concentrate 0.0001-0.0005; water the balance. System may comprise, wt%: pectin 0.1-1.0; starch 0.1-1.0; stabilizer 0.1-1.0. Method allows sour cream with wide range of flavor characteristics to be produced, said sour cream having shelf life of up to 30 days. EFFECT: high-density and stable consistency product for dietary and prophylactic feeding, reduced cholesterol and saturated fatty acids content. 2 cl, 8 ex