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

FIELD: food industry.

SUBSTANCE: method for production of sour cream type product includes initial cream standardisation in terms of fat, pasteurisation, homogenisation, cooling, fermentation, ripening, packing and ageing, characterised by that starter used is Streptococcus lactis 162A strain, Streptococcus diacetilactis Ap₁ strain, Streptococcus cremoris 69A strain, Streptococcus thermophilus 2096 strain in ratio 2:3:2:1, in process of ripening biologically active additive "Lutsevita" in amount of 0.5-0.6% of weight of ready product and stabiliser-emulsifier ISC 06001 in an amount of 1.5-2.0 wt% are added.

EFFECT: invention improves biological value, preventive and functional properties, digestibility of product with a pleasant aroma, thick non-segregating consistency during storage.

1 cl, 1 ex