METHOD OF FORMING STARTER FOR KUMISS Russian patent published in 2020 - IPC A23C9/127 C12N1/20 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method of forming a starter culture for kumiss of pure dry bacterial cultures of lactic acid rods: acidophilus, strain In3, bulgaricus strain Fn, and yeast, strain Sk, involves formation of a primary laboratory starter by adding each strain of dry lactic acidophilus and bulb sticks into separate flasks with sterilized, cooled mare's milk. Thorough mixing, holding in thermostat at 37 °C for one day and addition of mare's milk in an amount required to reduce acidity. Secondary laboratory starter is formed by adding activated strains of acidophilus and bulgaricus in 500 ml of sterilized mare's milk, washing in the same way with yeast from the skewed in the test-tube agar with the same milk by means of a sterile glass stick, thoroughly mixing the mixture, holding it in thermostat at 30 °C. Forming a bulk starter during 10–11 days by refreshing, that is adding freshly produced mare's milk to laboratory starter twice a day, morning and evening, to reduce acidity to 65–70 °T, thoroughly mixing the mixture after each refreshment for 15–20 minutes. Amount of base milk needed to reduce acidity is calculated using a process square. During secondary laboratory leaven formation, a mixture of activated strains of acidophilus and bulgaricus and yeast is first held in a thermostat for one day at temperature of 30 °C to increase acidity, then 6 hours at room temperature and after 16 hours in refrigerator for activation of yeast. And during the starter production, starting from the eighth day, to obtain a stable koumiss flavour and a creamy taste, additional 40-minute kneading is performed daily with acidity of 68–72 °T.

EFFECT: invention simplifies the technological process of forming a bulk starter for kumiss, while preserving its quality.

1 cl, 4 tbl, 1 ex