FIELD: dairy industry.
SUBSTANCE: invention relates to dairy industry. A process of making fermented milk product is performed as follows. Raw milk is normalised, pasteurised and homogenised. 1-3% of table salt relative to the total weight of raw milk is added. The raw milk is cooled down to fermentation temperature, industrial yeast on kefir fungi is added and the mixture is fermented. The resulting mixture is placed in a sieve with a mesh size of 0,15 mm, then kept for 46-48 hours at a temperature of 1.5-2.5°C until the mass fraction of moisture in the finished milk products is at 30-35% level.
EFFECT: invention provides for reducing the final product moisture content.
2 cl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| KEFIR PRODUCTION METHOD | 2013 |
|
RU2529360C1 |
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|
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| LACTOSE-FREE KEFIR PRODUCTION METHOD | 2018 |
|
RU2698070C1 |
| METHOD OF PREPARING KEFIR WITH CURATIVE ADDITIVE | 1998 |
|
RU2155488C2 |
