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 Starter containing strain Streptococcus lactis, Streptococcus cremoris strain 40 69 and strain Streptococcus diacetilactis 147-3 and Streptococcus thermophilus 15, ripening and adding ingresan stabiliser-emulsifier. Mixture is stirred, cooled to 20 °C, packed, cooled and subjected to ageing.

EFFECT: invention allows to prepare a sour cream product with enhanced food and biological value, improved consistency and increased storage life.

1 cl