| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to dairy industry, namely to production of cultured milk products for functional feeding. The method involves milk normalisation and purification, homogenisation, pasteurisation, chilling to starting temperature, addition of fry ferment represented by a consortium of probiotic organisms consisting of KP propionate bacteria concentrate and KSBT bacterial concentrate for yoghurt, curdled milk, "Snezhok" drink, fermentation at a 32-38C temperature during 5-7 h till acidity is 92-100T. ^ EFFECT: invention enables fermentation period reduction and improvement of probiotic and biotechnological properties. ^ 2 tbl, 3 ex |
