FIELD: food industry.
SUBSTANCE: invention relates to dairy industry, in particular, to the cultured milk product preparation method. For cultured milk product manufacture defatted cow milk (after pasteurisation and cooling) is fermented by way of addition of a suspension of Bacillus subtilis TNP-3 DEP and Bacillus subtilis TNP-5 DEP bacteria strains, taken at equitable ratios, in 1%-sodium chloride solution at a concentration of 5 bln CFU/ml; the produced mass is ripened at a temperature of 38-42°C during 6-8 hours till acidity is equal to 100-120°T, kneaded during 30 minutes, dispensed and delivered for ageing.
EFFECT: method allows to manufacture a new cultured milk product with usage of bacteria strains possessing not only antagonistic activity but also a complex of fermentative activities.
4 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| "BAYANAY" KUMISS PREPARATION METHOD | 2012 |
|
RU2503241C2 |
| METHOD OF SOUR CREAM "NARINE" PREPARING | 1998 |
|
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| METHOD OF PREPARING SYMBIOTIC FERMENTED-MILK PRODUCT "KEFINAR" OR "ZNAKI ZODIAKA" | 1998 |
|
RU2141210C1 |
| PRODUCTION METHOD OF SOUR CREAM PRODUCT | 2007 |
|
RU2379901C2 |
| METHOD FOR PRODUCTION OF "TSELEBNYI" FERMENTED MILK PRODUCT ENRICHED WITH SELENIUM | 2010 |
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| PROBIOTIC SOUR CREAM PRODUCTION METHOD | 2014 |
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| METHOD OF BIOSOUR CREAM PREPARING | 2000 |
|
RU2169474C1 |
| METHOD FOR PRODUCTION OF CULTURED MILK DRINK WITH PREMIX ON BASIS OF CHITOSAN | 2008 |
|
RU2390153C1 |
| METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT "KEFINAR" OF THE ZODIAC | 1997 |
|
RU2108723C1 |
| METHOD FOR PRODUCTION OF MIXED FERMENTATION CULTURED MILK PRODUCT | 2013 |
|
RU2534349C2 |
