FIELD: food industry.
SUBSTANCE: method involves standardisation, introduction of chitosan succinate and amber acid (preliminarily dissolved in a small quantity of standardised mixture at a temperature of (42±2)°C) into standardised milk at a ratio of 5:2 in an amount of 0.05-0.16% of the weight of milk being fermented. Then one performs pasteurisation, cooling to the fermentation temperature, introduction of a starter prepared based on kefir fungi, ripening, ageing, additional cooling and ageing.
EFFECT: invention allows to manufacture a product with a soft taste, increased storage life and enhanced functional value.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
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| METHOD OF PREPARING KEFIR YEAST AND METHOD OF OBTAINING SOUR-MILK DRINK OF KEFIR-TYPE WHILE USING THIS YEAST | 0 |
|
SU1195965A1 |
| METHOD FOR PRODUCTION OF DECREASED ALLERGENICITY CULTURED MILK PRODUCT | 2013 |
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