FIELD: milk industry.
SUBSTANCE: method involves pasteurizing milk; cooling to fermentation temperature; providing dosed feeding of starter containing liquid concentrate of Lactobacillus acidophilus, said concentrate being fed into consumer vessel; initially introducing filler, then liquid concentrate of Lactobacillus acidophilus without mixing thereof at temperature of 10-12°, flow rate of 125-375 ml/s and dosing time of 2-5 s.
EFFECT: improved organoleptical properties, prolonged shelf life, provision for keeping of prophylactic properties of product and wider range of biologically active sour milk products.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SOUR MILKY PRODUCT FOR PREPARATION OF FROZEN DESSERT | 2004 |
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| STRAIN OF BACTERIUM LACTOBACILLUS ACIDOPHILUS NV EP 317/402 "NARINE" TNCI USED FOR PREPARING CURATIVE-PROPHYLACTIC PREPARATIONS FOR INTESTINE MICROFLORA NORMALIZATION | 2001 |
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