FIELD: dairy industry.
SUBSTANCE: invention relates to the dairy industry. Milk is pasteurized and cooled to fermentation temperature. A combined starter culture is introduced, which is a mixture of pure cultures of lactic acid microorganisms Lactobacillus helveticus VKPM B-11175, Lactobacillus helveticus VKPM B-11176, Streptococcus salivarius VKPM B-11174 and Streptococcus salivarius VKPM B-11177 containing CFU / cm3 -1010 in an amount of 3 wt.% of the volume of fermented milk and at a ratio of 1:1:1:1. The mixture is stirred, packaged and fermented for 5-6 hours.
EFFECT: obtaining a product with preventive properties, reducing the duration of the technological process.
1 cl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SYMBIOTIC SOUR CREAM PRODUCT MANUFACTURE METHOD | 2014 |
|
RU2572578C1 |
| METHOD FOR PREPARING OF PROCESS STARTER FOR PRODUCING OF ACID-MILK BIFIDUS-CONTAINING PRODUCT AND METHOD FOR PRODUCING THE SAME | 2006 |
|
RU2300200C1 |
| STRAIN LACTOBACILLUS HELVETICUS "BK¦M B-11175" PRODUCED AT AVAILABLE CULTURE MEDIUMS | 2014 |
|
RU2577112C1 |
| METHOD FOR PRODUCTION OF CURDLED MILK FROM BUTTERMILK | 2012 |
|
RU2529963C2 |
| "LAKOMKA" SOUR CREAM PRODUCTION METHOD | 2011 |
|
RU2480017C2 |
| PROBIOTIC SOUR CREAM PRODUCTION METHOD | 2014 |
|
RU2549709C1 |
| METHOD FOR PRODUCTION OF SYNBIOTIC FUNCTIONAL FERMENTED MILK PRODUCT | 2014 |
|
RU2597980C2 |
| Streptococcus salivarius STRAIN VKPM V-11174, OBTAINED ON AVAILABLE MEDIUM | 2014 |
|
RU2567814C1 |
| SOUR CREAM PRODUCTION METHOD "GOURMET" MADE OF CLOTTED CREAM | 2019 |
|
RU2739592C2 |
| Streptococcus salivarius VKPM V-11177 STRAIN USED FOR PRODUCTION OF FERMENTED MILK PRODUCTS AND PRO-BIOTIC PREPARATIONS | 2014 |
|
RU2567148C1 |
