CONSORTIUM OF MICROORGANISMS PROPIONIBACTERIUM SHERMANII, STREPTOCOCCUS THERMOPHILUS, ACETOBACTER ACETI USED FOR PREPARING FERMENTED-MILK FOODSTUFFS AND METHOD OF PRODUCTION OF FERMENTED-MILK PRODUCT

摘要

FIELD: biotechnology, microbiology, dairy industry. SUBSTANCE: consortium of microoganism strains consists of RTA Propionibacterium shermii E-1, Streptococcus thermophilus 17T and Acetobacter aceti 15-11 at the ratio: 108-10 : 107-10 : 101-10 , respectively. For production of fermented-milk product normalized, homogenized and pasteurized milk is cooled to 30-42 C and fermented with symbiotic ferment prepared on the base of microorganisms consortium RTA. Fermented product is cooled to 20-25 C, packaged and cooled additionally to 4-6 C. Method involves the addition of aromatic substances or fruit filling agents to the cooled product at 20-25 C being in this case a sweetening agent is added before pasteurization. Product is prepared on the base of whole or defatted normalized milk. Storage time of product is 14-21 days at 4-6 C. Obtained consortium of bacterium strains show the moderate energy of acid production, high antibiotic activity with respect to pathogenic microflora and produces vitamins of B group. Product produced on the base of ferment prepared with consortium RTA retains high organoleptic and rheological properties for 21 days of storage. EFFECT: microorganism consortium indicated above, improved method of product preparing. 6 cl, 1 tbl, 4 ex