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

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and production of sour cream product. According to a method of cream standardised, pasteurised and chilled to fermentation temperature. Then one performs fermentation with starter containing Streptococcus lactis 1₆ strain, Streptococcus cremoris 3M-5 strain, Streptococcus diacetilactis L1 strain and Streptococcus thermophilus VKPM V-5936, ripening, and whey protein concentrate is added. Mixture is stirred, cooled to 20 °C, packed, cooled and subjected to ageing.

EFFECT: invention ensures production of sour cream product with enhanced food and biological value, as well as improved consistency and increased storage life.

1 cl