SYMBIOTIC SOUR CREAM PRODUCT MANUFACTURE METHOD Russian patent published in 2016 - IPC A23C13/16 

FIELD: food industry.

SUBSTANCE: method involves cream standardisation, pasteurisation, homogenisation, cooling to the fermentation temperature, introduction of a combined starter and fructose-glucose batata syrup, stirring, ripening, stirring, packaging and ageing. The combined starter is represented by a mixture of pure cultures of Streptococcus thermophilus VKPM V-10893 and Enterococcus hirae VKPM V-10090 lactic acid microorganisms at a ratio of 1:1; such mixture ripens cream during 4-6 hours; lactic acid microorganisms content in the ready product is equal to CFU/cm³ - 10¹⁰.

EFFECT: invention allows to obtain a product with improved organoleptic, dietary and preventive properties as well as simplify the technology and reduce the ripening time.