PROCESS FOR PRODUCUNG SOURED MILK PRODUCT NARINEN

摘要

Process for producing soured milk product "Narinen", comprising heat-treating the milk, cooling it to fermentation temperature, introducing microorganisms of the species Lactobacillus acidophilus, souring of the milk and cooling, characterized in that the fermentation is performed at a temperature of 32-38 degree C, and further souring at a temperature of 30-37 degree C to the acidity of the product being 40-60 degree T.