CULTURED MILK PRODUCT MANUFACTURE METHOD

摘要

FIELD: food industry.SUBSTANCE: method envisages formulation of a milk mixture of defatted milk and a cheese whey concentrate produced by way of ultrafiltration at a ratio of 1:1-2:1, pasteurisation, cooling, introduction of a combined starter containing acidophilous bacteria, a kefir fungi starter and propionic acid bacteria at a ratio of 0.5:2:2.5 respectively. The milk mixture is ripened at a temperature of 30-32°C during 6-8 hours till formation of a clot with acid content equal to 70-85°T.EFFECT: invention allows to enforce probiotic properties and enhance biological value of the product.2 tbl, 3 ex