METHOD OF PREPARATION OF HYDROLYSED FERMENT Russian patent published in 2010 - IPC A23C9/12 C12N1/20 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of a ferment intended for cheese production. Method provides for pasteurisation of skimmed milk, cooling, ripening with pure lactic-acid bacteria cultures Lactococcus lactis subsp. diacetilactis, Lactococcus lactis subsp. cremoris, Leuconostoc lactis, Lactobacillus casei to reach acidity 100°T. For skimmed milk they use dry skimmed milk reduced on milk whey or on the milk whey demineralised to have dry solids content of 23%-30%.

EFFECT: invention enables to increase activity of the ferment owing to increase in the activity of microflora development, improve organoleptic characteristics owing to elimination of the ferment bitter taste and enhance nutritional value of the product.

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