FIELD: dairy industry.
SUBSTANCE: invention relates to the dairy industry. The method for making sour cream bio-products includes the following stages: milk is heated and homogenized with a mass fraction of fat 0.5-4.0 and protein about 2.8-3.3 (weight percentage), whey is heated with an acidity of 3.3-4.5 pH units, whey is mixed with milk, the resulting concentrate is separated and cooled, lactic acid microorganisms are added to the concentrate, the mixture is dispersed, fermented, packed and sealed in consumer containers. The sour cream bioproduct obtained by this method is also described.
EFFECT: invention makes it possible to obtain a product with a high protein content, low fat content, enriched with useful microflora, made according to the sour cream production technology and having organoleptic and physical and chemical parameters similar to it.
4 cl, 3 ex
