FIELD: food industry.
SUBSTANCE: invention relates to dairy industry and nanotechnology. During fermentation, a nanostructured additive comprising L-arginine in sodium alginate, or a nanostructured additive comprising L-arginine in a highly esterified or low-esterified apple pectin, or a nanostructured additive comprising L-arginine in a highly esterified or low-esterified citrus pectin is added to the obtained product. Resulting sour cream has a 10 %, 20 % or 33 % fat content.
EFFECT: invention provides a preventive characteristics of the product, stabilisation of the structure of the finished product, wider range of fermented milk products.
1 cl, 2 tbl, 45 ex
