KEFIR PRODUCTION METHOD Russian patent published in 2012 - IPC A23C9/127 

FIELD: food industry.

SUBSTANCE: method includes milk standardisation and double pasteurisation (first -at a temperature of 87°C with maintenance during 15 min, then - at 105°C), homogenisation, cooling to a fermentation temperature, introduction of a kefir fungi starter or a commercial starter (during production whereof stirring is performed at fungi introduction into the milk and at fungi separation from the starter) and fermentation. After fermentation (the clot pH having reached 4.7-4.75) one performs cooling to a 14-16°C ripening temperature in two stages (during 1-2 hours in a state of rest and during 6-8 hours with periodical (every hour) stirring for 2-5 min.

EFFECT: invention allows to extend the ready product storage life up to 28 days as well as to improve its taste and consistency.

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