| 摘要 |
FIELD: dairy industry. SUBSTANCE: method involves cream normalization, its pasteurization, homogenization and cooling up to temperature of souring. Then mixture of sours are introduced. It contains sour "Dnepryanskaya", lactic acid sour for sour cream, sour "Uglicheskaya" and bacterial dry concentrate of mesophilic and thermophilic lactic-acid streptococci. Soured cream is mixed, soured, prepacked and directed for ripening. EFFECT: acceleration of technological process; improved taste and product consistency. 2 cl, 1 tbl, 1 exp
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