MANUFACTURING METHOD OF FUNCTIONAL SOUR-MILK PRODUCT (SAUCE) Russian patent published in 2008 - IPC A23C9/12 A23C9/13 

FIELD: food-processing industry.

SUBSTANCE: invention concerns biotechnology and the food-processing industry, in particular dairy, and can be used at manufacture of dairy sauce. The method provides normalisation of dairy raw materials to a weight fraction of fat from 0.05 to 25%, homogenisation, heat processing, cooling to the temperature of souring, starter culture of propionate bacteria Propionibacterium shermanii entering which is cultivated preliminary by 12-15 hours and put in with temperature of souring, fermentation within 4-8 hours to acidity of 55-75°T and pH 4.6-4.9. After normalisation it is possible to put granulated sugar or table salt to dairy raw materials. The invention allows to receive a product that have functional properties, to increase shelf life of an end product to 45 days, to reduce duration of fermentation, to improve an organoleptical properties, in particular rheological, and also to expand the assortment.

EFFECT: reception of wide assortment of sour-milk products with the increased storage time, reduced period of fermentation and improved organoleptic properties.

2 cl, 1 tbl, 6 ex