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

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method comprises cream standardisation in terms of fat, pasteurisation, homogenisation, cooling, addition of a starter containing Streptococcus lactis, Streptococcus diacetilactis, Streptococcus cremoris and Streptococcus thermophilus. Simultaneously with starter in pasteurised homogenised cream, adding stabiliser and ripening, in process of ripening adding Modifilan biologically active additive, packaging and ageing.

EFFECT: invention improves biological value and preventive properties, digestibility of ready sour cream product with pleasant aroma and thick consistency which is unstratifiable during storage.

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