DRY SOUR CREAM PRODUCT MANUFACTURE METHOD Russian patent published in 2014 - IPC A23C9/12 

FIELD: food industry.

SUBSTANCE: milk is standardised in terms of fat content; soluble dry low-calc coprecipitate is introduced. One proceeds with filtration and Ecolact milk fat substitute introduction, emulsification, introduction of cream with 25% fat content, homogenisation, pasteurisation and cooling to a fermentation temperature. Fermentation is performed using Bifidobacterium bifidum bifidobacteria antagonistic strain starter; antioxidants (alcohol solution of dihydroquercetin and ascorbic acid) are introduced; one proceeds with ripening and placement onto pans. Freezing and sublimation drying are performed.

EFFECT: invention is aimed at production of a product with high food and biological value and extended useful life, extension of the range of dry dairy preserves that have enhanced food and biological value and extended useful life.

2 tbl, 3 ex