FIELD: milk industry.
SUBSTANCE: method involves separating milk; providing fat normalization of sour cream; homogenizing; pasteurizing; cooling to fermentation temperature; introducing starter; performing fermentation and mixing procedures; introducing pectin in an amount of 0.8-1.5 wt%; providing thermal processing of product at temperature of 76-80°C for 1-2 min while continuously mixing; packing and sterilizing at temperature of 118-125°C for 35-45 min; cooling and directing for maturation at temperature of from 0°C to +8°C for 6-12 hours. Method allows shelf life of sour cream at temperature of 0-6°C to be increased to 12 months.
EFFECT: improved quality of product.
1 dwg, 3 tbl, 2 ex
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