STARTER FOR DIRECT INTRODUCTION INTO MILK BASE AND METHOD OF MANUFACTURING FERMENTED MILK FOOD PRODUCTS Russian patent published in 2008 - IPC A23C9/12 C12N1/20 

FIELD: food products.

SUBSTANCE: starter for direct introduction into milk base contains in mixture or in the form of complex ("kit-of-part") at least one lactic-acid bacterium and at least one species of yeast lysate, content of yeast lysate in the starter accounts for 1 g of pure yeast lysate per 2×10⁸ - 2×10¹³ lactic acid bacteria. Method of manufacturing fermented milk food products implies usage of the starter with the above composition provided that total amount of yeast lysate added to the milk base does not exceed 0.6 g of the pure yeast lysate per 1 l of the milk base.

EFFECT: ensuring maximum souring at the beginning of the fermentation and elimination of souring at the end stage.

26 cl, 3 dwg, 5 ex