METHOD FOR PRODUCTION OF SOUR CREAM PRODUCT Russian patent published in 2016 - IPC A23C13/16 

FIELD: food industry.

SUBSTANCE: method involves standardisation of initial cream by fat, their pasteurisation, homogenisation, cooling, fermentation, ripening, packing and ageing, wherein starter is represented by Streptococcus lactis 808A strain, Streptococcus diacetilactis 500A strain, Streptococcus cremoris 912A strain, Streptococcus thermophilus VKPM B-2406 strain in ratio 1:3:2:1, in process of ripening biologically active additive “Modifilan” with dry substances weight fraction equal to 80 % in amount of 0.5-0.6 % weight of ready product.

EFFECT: invention enhances biological value and preventive properties, digestibility of product with pleasant aroma, thick unstratifiable consistency during storage.

1 cl, 1 ex