METHOD FOR ACCELERATED PRODUCTION OF KEFIR

摘要

FIELD: food industry. ^ SUBSTANCE: invention relates to dairy industry. The kefir production method involves the following stages: introduction of a suspension magnetically treated during 15-20 sec in a multidirectional magnetic field with intensity equal to 300 mT into pasteurised milk cooled to the ripening temperature (the suspension consisting of pasteurised milk in an amount of 30% of the total weight and a kefir starter in an amount of 0.3% of the milk weight), the produced mixture ripening till acidity is equal to 75-85T and the mixture ageing at a temperature of 4-5C till acidity is equal to 110T. ^ EFFECT: invention allows to extend the product storage life and improve the products organoleptic indices. ^ 2 tbl