METHOD OF PRODUCTION OF SOUR CREAM PRODUCT Russian patent published in 2018 - IPC A23C13/16 

FIELD: food industry.

SUBSTANCE: method involves cream normalization, pasteurization, cooling to the fermentation temperature, fermentation by applying a ferment containing Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis and Bifidobacterium adolescentis, taken in a 2:2:3:3 ratio, ripening, adding, of the stabilizer "Stabimuls MRH 4S" in an amount of 0.6–1.0 % by weight and BAA – dry biomass spirulina in the amount of 0.07–0.09 % by weight, stirring, cooling to 20 °C, packaging, cooling and maturing.

EFFECT: invention allows to produce a sour cream product with enhanced food and biological value, as well as improved consistency and increased term of storage.

1 cl, 2 ex