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, pasteurisation, cooling down to fermentation temperature, fermentation by addition of starter containing Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis and Bifidobacterium adolescentis, taken in ratio of 2:2:3:3, souring, addition of stabiliser Grindsted FFM 612 in amount of 0.6-1.0 wt% and dietary supplement "Milkang" in amount of 3-5 wt%, stirring, cooling to 20 °C, packaging, cooling and ageing.

EFFECT: invention enables to obtain a product with enhanced nutrition and biological value, as well as improve its consistence and enhance the product storage life.

1 cl, 2 ex