FIELD: dairy industry.
SUBSTANCE: claimed method includes dairy raw material pasteurization, cooling thereof to fermentation temperature, introducing of barm based on association of kefir corns and pure Bulgarian bacterium taken in ratio of 1:1. After ripening molten biomass of kefir corns in introduced, mass is agitated and heated up to 58-62°C for 10-15 min with simultaneously introducing of hot curd whey with temperature of 80-85°C and acidity of 90-110°T.
EFFECT: product of increased biologically and nutrient validity, enhanced assortment of dairy products.
1 dwg, 3 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR OBTAINING FERMENTED MILK DESSERT WITH MARAL ANTLER POWDER | 2022 |
|
RU2781989C1 |
| METHOD OF PRODUCTION OF CULTURED PASTE-LIKE MILK FOODS | 2008 |
|
RU2376779C2 |
| METHOD FOR PREPARING OF MILK FILLER FOR CARAMELS | 2002 |
|
RU2229232C2 |
| METHOD FOR PRODUCING OF SYMBIOTIC BACTERIAL CONCENTRATE FOR OBTAINING OF HETEROFERMENTATIVE FERMENTATION PRODUCTS | 2004 |
|
RU2287939C2 |
| LACTOBACILLUS GALLINARUM VKPM V - 10131 STRAIN USED TO PRODUCE FERMENTED MILK PRODUCTS | 2010 |
|
RU2449011C2 |
| CULTURED MILK PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2484631C1 |
| METHOD OF LIQUID BACTERIAL CONCENTRATE RECEIVING AND ITS APPLIANCE AS DIETARY SUPPLEMENTS | 2006 |
|
RU2324359C2 |
| METHOD FOR PRODUCTION OF COTTAGE CHEESE PASTE | 2008 |
|
RU2390155C2 |
| METHOD FOR PRODUCTION OF LACTIC ACID PRODUCTS WITH FLOUR FROM WHEAT GERMS | 2005 |
|
RU2292146C2 |
| METHOD OF PRODUCTION OF YOGHURT WITH MATCHA GREEN TEA | 2017 |
|
RU2670132C1 |
