SOUR CREAM PRODUCT Russian patent published in 2024 - IPC A23C13/16 

FIELD: dairy industry.

SUBSTANCE: sour cream product is proposed, the said product contains a milk base, a starter culture, which includes mesophilic and thermophilic cultures of lactic acid streptococci and a structure-forming component. As a milk base it contains cream with a mass fraction of fat of 10%, and as a structure-forming component — fish collagen, previously dissolved in cream with a mass fraction of fat of 10%, with the following content of initial components, wt.%: 5.0–3.0 of sourdough; 10.0–5.0 of fish collagen; up to 100 of cream with m.f.f. of 10.

EFFECT: proposed composition expands the range of sour cream products with high organoleptic characteristics.

1 cl, 2 tbl, 3 ex