| 摘要 |
A method for producing sour cream product with probiotic properties provides for obtaining cream by whole milk separation, cream normalization by fat content, homogenization, cream pasteurization, cooling up to the temperature of fermentation and introduction of a starter, containing mesophilic lactic streptococci and bifid bacteria of species Bifidobacterium bifidum and Bifidobacterium longum, fermentation, pre-packing and maturing. As a starter a symbiotic bacterial starter is used, additionally containing bifid bacteria of species Bifidobacterium adolescentis, propionic-acid bacteria of species Propionibacterium freudenreichii ssp. Schermanii, thermophilic lactic streptococcus of species Streptococcus salivarius ssp. Thermophilus and acetic-acid bacteria of species Acetobacter aceti, pasteurization of cream is performed after homogenization thereof, and fermentation is carried out under the temperature 33-. |
