FIELD: food industry.
SUBSTANCE: method involves dry milk reconditioning by way of its mixing with water preliminarily activated by way of ultrasonic cavitation. Then the mixture of dry milk and activated water is treated by ultrasonic cavitation, maintained during 1-2 hours and standardised, pasteurised, fermented by way of introduction of a kefir fungi starter in an amount of 5%, cooled to 14-16°C, aged and dispensed.
EFFECT: invention allows to reduce the kefir production process duration and enhance the kefir taste properties and nutritive value.
1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING A FERMENTED MILK PRODUCT | 2020 |
|
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| METHOD OF PRODUCING CULTURED-MILK PRODUCT "RADUZHNY" | 1998 |
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| METHOD OF MANUFACTURING YOGHURT PRODUCT WITH HIGH CONTENT OF KEIFIRAN POLYSACCHARIDE | 2016 |
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| METHOD FOR PRODUCTION OF LACTIC ACID PRODUCTS WITH FLOUR FROM WHEAT GERMS | 2005 |
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| METHOD FOR OBTAINING OF SOUR MILK PRODUCT | 2002 |
|
RU2231956C2 |
| METHOD OF PREPARING SYMBIOTIC FERMENTED-MILK PRODUCT "KEFINAR" OR "ZNAKI ZODIAKA" | 1998 |
|
RU2141210C1 |
| METHOD FOR PRODUCTION OF YOGHURT BEVERAGES WITH APPLICATION OF FUCOIDAN | 2017 |
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RU2665786C2 |
