| 摘要 |
FIELD: milk industry. ^ SUBSTANCE: method involves pasteurizing milk; cooling to fermentation temperature; providing dosed feeding of starter containing liquid concentrate of Lactobacillus acidophilus, said concentrate being fed into consumer vessel; initially introducing filler, then liquid concentrate of Lactobacillus acidophilus without mixing thereof at temperature of 10-12°, flow rate of 125-375 ml/s and dosing time of 2-5 s. ^ EFFECT: improved organoleptical properties, prolonged shelf life, provision for keeping of prophylactic properties of product and wider range of biologically active sour milk products. ^ 2 ex |
