METHOD FOR PRODUCTION OF SOUR CREAM PRODUCT Russian patent published in 2017 - 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 bifidum. Then, ripening, adding emulsifier-stabilizer PGX-1 and biologically active additive "Galaktamin", mixing, cooling to 20 °C, packing, cooling and ageing.

EFFECT: invention allows to prepare a sour cream product with enhanced food and biological value, as well as improve its consistency and longer storage life.

1 cl, 2 ex