FIELD: food industry.
SUBSTANCE: method comprises standardisation of milk, pasteurisation, homogenisation and cooling obtained mixture to fermentation temperature, fermentation of starter containing kefir fungus, Streptococcus cremoris, Streptococcus lactis, Bifidobacterium adolescentis, souring, during which a stabiliser is added, stirring, cooling, ageing, packaging.
EFFECT: invention enables to obtain a product with a more viscous structure, enhances preventive, dietary and synergetic properties, and also enhances biological and organoleptic properties of finished product and prolongs its storage life.
1 cl, 1 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
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RU2644217C1 |
