SOUR CREAM PRODUCTION METHOD "GOURMET" MADE OF CLOTTED CREAM Russian patent published in 2020 - IPC A23C13/16 

Abstract RU 2739592 C2

FIELD: dairy industry.

SUBSTANCE: sour cream production method envisages cream normalization, sterilization at temperature of 120±2°C with holding for 30–45 minutes, homogenisation and cooling to the fermentation temperature. One adds into the cream a starter consisting of a mixture of pure cultures of lactic acid microorganisms Streptococcus thermophilus RNCIM V-10089, Enterococcus durans RNCIM V-8731 and Enterococcus hirae RNCIM V-9069, in ratio of 1:1:1, fermented cream during 4–6 hours, containing CFU/cm3—1010, mixed, fermented, re-mixed, packaged and delivered for aging.

EFFECT: method allows producing sour cream with a dense, viscous consistency, with the taste and aroma of melted cream, having functional properties.

1 cl, 2 ex

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Authors

Tsugkiev Boris Georgievich

Kabisov Ruslan Gelbertovich

Ramonova Ella Viktorovna

Petrukovich Andrej Georgievich

Sozanova Diana Georgievna

Dates

2020-12-28Published

2019-03-21Filed