FIELD: food industry.
SUBSTANCE: method envisages cream standardisation, pasteurisation, introduction of a collagen-containing additive, represented by "Tipro 601" connective tissue protein isolate and preliminarily dissolved in cream, in an amount of 1-3%, the obtained mixture homogenisation and cooling to the fermentation temperature, introduction of a starter containing Lactococcus lactis subsp. diacetilactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Streptococcus thermophilus VKPM V-100089 and Bifidobacterium bifidum No 791 at a ratio of 1:1:1:0.9:2, respectively, ripening, stirring, packing, cooling and ageing of sour cream.
EFFECT: invention allows to obtain a product of with more viscous consistency and high bactericide activity, enhance the preventive and synergetic properties of the product and increase the storage process stability.
2 cl, 2 tbl
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