METHOD FOR THE PREPARATION OF BIOLOGICALLY ACTIVE DAIRY PRODUCT

摘要

The biologically active dairy product of whey is used formaking different milk-and-fruit drinks and foods which areemployed for prophylactic and therapeutical purposes. By themethod, fresh rennet whey is filtered for the separation of thecaseine particles and is turned into crean, from 0.1 to 0.2%citric salts are added, it is cooled to 30-40_C and isbiologically treated by 2-3% ferment of selectioned strains of Lb.bulgaricus, Str. thermophilus and yeasts of the Sacchoromyceslactis type. After the completion of the fermentation process atpH 3.3.-3.8 from 5-7% of saccharose and 0.22-0.6% stabilizer areadded. Extract of medicinal herbs from 0.1-0.3% (wild germander,camomile blossoms, white milfoil, St John's wort, etc.) can alsobe added. The fermented whey is thickened to 42-65% solidsubstance content.