PRODUCTION METHOD OF SOUR CREAM PRODUCT Russian patent published in 2010 - IPC A23C13/16 A23C13/12 

FIELD: food industry.

SUBSTANCE: method involves normalisation of cream, pasteurisation, homogenisation, refrigeration of cream, fermentation with a multicomponent ferment composed of bacterial preparations of direct application of PB-SM containing Lactococcus lactis subsp.diacetilactis, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, Streptococcus salivarius subsp.thermophilus, and "Bifilakt-D", ripening of the cream, mixing of the sour cream, packing, marking, cooling and ripening of the sour cream. Before pasteurisation, the normalised cream receive cedar ground oil-cake at the rate of 3% which is first dissolved in a small amount of cream at 40-60°C and held for 30 minutes. Ripening is performed at 33±1°C until a clot forms with acidity of 50-55°T.

EFFECT: method enables to improve preventive properties, nutritive and biologic value of the product, improve its structure and consistency, accelerate production of the sour cream product and expand the range of symbiotic milk products for functional nutrition.

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