METHOD FOR PRODUCTION OF SOUR CREAM BUTTER WITH PROBIOTIC PROPERTIES Russian patent published in 2017 - IPC A23C15/02 A23C15/06 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used in production of sour cream butter. Method comprises pasteurising cream, cooling, ageing cream, whipping, adding to obtained layer a bacterial concentrate of pure cultures Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus diacetylactis, Propionibacterium shermanii in ratio 2:1:1:1 respectively in an amount of 3–5 % and vegetable oil in an amount of 1.5–3 % to weight of oil with subsequent stirring at temperature of 30–32 °C for 5–10 minutes and cooling. Ageing of cream is carried out in two steps, at first step, cream is cooled from pasteurisation temperature to 30–32 °C and a combined starter of acid-forming cultures is added – Lactobacillus diacetylactis, Streptococcus thermophilus and Lactobacillus acidophilus at a ratio of 1:1:1, taken in amount of 2–5 % of weight of cream, and kept at this temperature for 2–3 hours until acidity is 39–41°T. Then cream is cooled to 15–20 °C and kept at this temperature for 3–5 hours until acidity is equal 48–51 °T.

EFFECT: method improves organoleptic, dietary and probiotic properties of butter, reduces duration of production of product, widens range of products.

1 cl, 3 tbl, 2 ex