METHOD FOR PRODUCING SOUR CREAM PRODUCT Russian patent published in 2017 - IPC A23C13/16 

FIELD: food industry.

SUBSTANCE: method involves normalizing the cream, pasteurizing and cooling it to a temperature of fermentation. Then a combined 5% starter is introduced into the cream, which is represented by a mixture of the pure cultures of the lactic microorganisms Streptococcus thermophilus "ВКПМ В-10893" and Enterococcus hirae "ВКПМ В-10090", at the ratio 1:1, acidifying the cream within 4-5 hours, and fructose-glucose elecampane syrup in an amount of 0.4% by volume of cream. Thereinafter stirring, thermostating, packaging and maturing are carried out. Wherein the final product contains live lactic acid bacteria in an amount of CFU/cm³-10¹⁰.

EFFECT: method allows to produce a sour cream product with improved organoleptic properties, having dietary and prophylactic properties for long-term daily consumption, to reduce the cream ripening time.