| 摘要 |
FIELD: biotechnology and milk industry, in particular, process for producing of fermented yogurt-type milk product. ^ SUBSTANCE: method involves pasteurizing basic material; cooling to fermentation temperature; introducing bifidus bacteria and lactobacillus starters; fermenting milk; cooling and pouring. Basic material is soya milk with dry substance content of 10-12.5, protein in an amount of 1.5-3.0 wt% and acidity of 76-82 T. Bifidus bacteria and lactobacillus starters are introduced individually, first starter containing Bifidobacterium bifidum 791, and in two hours - Lactobacillus fermentum 2953 at Lactobacillus fermentum to Bifidobacterium bifidum ratio of 1:2.0-2.5. Milk is fermented during 6-8 hours. Content of live microorganisms in end product is: Bifidobacterium bifidum 791 - 107-108 colony forming units/ml, and Lactobacillus fermentum 2953 - 106-107 colony forming units/ml. ^ EFFECT: provision for producing of hyperallergic product having high germicidal activity, capable of controlling gastrointestinal tract micriflora, and exhibiting high dietary and prophylactic properties. ^ 3 ex |
