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

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