KEFIR PRODUCTION METHOD Russian patent published in 2014 - IPC A23C9/127 

FIELD: food industry.

SUBSTANCE: method involves standardisation, pasteurisation, homogenisation, cooling to fermentation temperature, introduction of kefir fungi based industrial starter in an amount of 2% simultaneously with transglutaminase enzyme in an amount of 0.2 kg per 1000 kg of the standardised mixture at a temperature of 23-25°C, ripening, cooling to maturation temperature, bottling. The content of lactoferrin in the ready product is 500-1100 mg/l.

EFFECT: invention allows to enhance the product biological value and prophylactic properties, prevent synaeresis in the process of storage, enhance the product rheological properties, produce a product with improved structurem and enhanced quality, a milder fermented milk taste and aroma, impart creaminess to the product and extend its storage life.

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