| 摘要 |
FIELD: milk industry, in particular, production of probiotic sour milk products. ^ SUBSTANCE: method involves normalizing, homogenizing and pasteurizing milk; introducing biologically active additive "Apivit"; cooling; introducing kefir starter and bacterial preparation "Bifilact A"; fermenting; mixing sour milk product upon termination of fermentation process and cooling to ripening temperature; mixing sour milk product upon ripening and pouring into consumer containers. Sour milk product may be used for curing and prophylaxis of functional and infectious disturbances of gastrointestinal activities, dysbacteriosis, and disturbances resulted from prolonged administration of antibiotics. ^ EFFECT: improved dietary properties, wider range of products possessing probiotic properties, increased immune status of organism and increased resistance to unfavorable conditions. ^ 2 cl |
