SOUR CREAM PRODUCT PRODUCTION METHOD Russian patent published in 2015 - IPC A23C13/16 

FIELD: food industry.

SUBSTANCE: method envisages cream standardisation, pasteurisation, introduction of a collagen-containing additive represented by "Scanpro T-95" connective tissue protein concentrate , homogenisation and cooling of the obtained mixture to the fermentation temperature. Then one introduces into the cooled mixture a starter containing Lactococcus lactis subsp. diacetilactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Streptococcus thermophilus 1260 and Bifidobacterium bifidum No 791 with subsequent ripening, stirring, packaging, cooling and ageing.

EFFECT: invention allows to increase the nutritive and biological value of the sour cream product and improve its structure and consistency.

2 cl, 2 tbl