| 摘要 |
FIELD: milk industry. SUBSTANCE: method involves preparing milk material; introducing ground wheat germ flakes in an amount of 3.0-4.0% by weight of normalized mixture; homogenizing, pasteurizing at temperature of 87 C plus and minus 2 C with following holding for 10-15 min and fermenting at temperature of 37 C plus and minus 1 C with the use of combined barm comprising bifidus bacteria and pure cultures of acidophilic bacillus used in the ratio of 10:1 for 4.5-5.5 hours until acidity reaches (80±5)°T; introducing fruit fillers; mixing, cooling to 18 C plus and minus 2 C and packing. EFFECT: reduced fermentation process and labor intensity, decreased power consumption and production costs, reduced consumption of milk protein, improved nutritive and biological value of sour milk beverage. 3 tbl |
