METHOD FOR MANUFACTURING MELTED SOUR CREAM Russian patent published in 2018 - IPC A23C13/16 

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry, namely to technology for manufacturing melted sour cream. Invention comprises preparation of feed milk, which consists in purification from mechanical impurities using centrifugal milk cleaners or filtering materials, cooling, separation into high-fat creams and skim milk. Normalization of the obtained cream by fat mass fraction by mixing high-fat creams and skim milk and adding dry skim melted milk. Then, method comprises homogenization, pasteurization, subsequent heating of normalized cream at a temperature of 80 to 97 °C for 30 minutes to 4 hours. After that, the cream is being cooled to the fermentation temperature, a ferment, consisting of lactococci and thermophilic lactic streptococci, is being added, the fermented mixture is being stirred for at least 15 minutes and is quenched until the clot is formed by a thermostatic or reservoir method.

EFFECT: invention allows to obtain sour cream with a dense viscous consistency.

1 cl, 1 dwg, 2 tbl