FIELD: food industry.
SUBSTANCE: method envisages cream pasteurisation, cooling, ageing, beating (in the process whereof a stabiliser is introduced). Then one introduces a starter containing pure cultures of Bifidobacterium bifidum No791, Lactobacillus acidophilus AGN-3, Streptococcus diacetilactis, Propionibacterium shermanii VKM-103 concentrate and pumpkin seed oil into the obtained stratum and performs stirring.
EFFECT: invention allows to manufacture a sour cream butter type product with functional properties, improved organoleptic indices, enhanced dietary, probiotic, preventive and biological properties and increased storage life.
2 cl, 3 tbl, 2 ex
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