KEFIR PRODUCT MANUFACTURE METHOD

摘要

FIELD: food industry.SUBSTANCE: method envisages fermentation of milk mixture standardised, pasteurised and cooled to the fermentation temperature with a starter containing VKMP V -5817 Tibetan kefir fungi strain and Bifidobacterium adolescentis MS 42 strain. In the process of ripening one introduces "Scullcap extract" biologically active additives and finely milled blanchedgonads and turrizin stabiliser.EFFECT: invention allows to obtain a product with more viscous structure, enhanced preventive and synergetic properties and increased storage life without whey isolation.2 cl, 1 tbl