FIELD: dairy industry.
SUBSTANCE: claimed method includes milk pasteurization, homogenizing, cooling, fermentation with kefir fungi preliminary fermented in milk in ratio of 1:1-1:50. Then fermentation is carried out at 18-30°C for 6-10 h, ageing at 10-18°C for 12-48 hours.
EFFECT: beverage of high nutritional and biological value and dietary and prophylaxis properties.
3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| TIBETAN KEFIR PRODUCTION METHOD | 2014 |
|
RU2575098C2 |
| 0 |
|
SU314380A1 | |
| METHOD OF PRODUCING CULTURED-MILK PRODUCT "RADUZHNY" | 1998 |
|
RU2132136C1 |
| LACTOSE-FREE KEFIR PRODUCTION METHOD | 2018 |
|
RU2698070C1 |
| METHOD OF PREPARING SYMBIOTIC FERMENTED-MILK PRODUCT "KEFINAR" OR "ZNAKI ZODIAKA" | 1998 |
|
RU2141210C1 |
| METHOD OF PREPARING KEFIR YEAST AND METHOD OF OBTAINING SOUR-MILK DRINK OF KEFIR-TYPE WHILE USING THIS YEAST | 0 |
|
SU1195965A1 |
| KEFIR PRODUCTION METHOD | 2013 |
|
RU2510999C1 |
| PRODUCTION METHOD OF SOUR-MILK PRODUCT FOR FUNCTIONAL FEEDING AND GOOD, PRODUCED BY THIS METHOD | 2007 |
|
RU2354121C2 |
| METHOD FOR PRODUCING A FERMENTED MILK PRODUCT | 2020 |
|
RU2759790C1 |
| KEFIR PRODUCTION METHOD | 2010 |
|
RU2453125C1 |
