SOUR CREAM PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: milk industry, in particular, production of new generation of probiotic milk products. SUBSTANCE: method involves introducing polycomponent starter into cream preliminarily standardized, pasteurized, homogenized and cooled to fermentation temperature, said polycomponent starter including bacterial preparation PB-CM and bacterial preparation "Bifilact-D", which are introduced in an amount of 5 wt%; upon standardizing of cream, introducing stabilizer, such as modified starch; fermenting cream at temperature of 34 C plus and minus 2 C; mixing, packing and marking. Cream maturation occurs simultaneously with cooling procedure. Method allows shelf life of product to be increased to 20 days. EFFECT: improved dietary properties, prolonged shelf life, and wider range of products having probiotic properties. 2 cl