| 摘要 |
FIELD: dairy industry. SUBSTANCE: method involves milk pasteurizing, introducing starter of lactic acid cultures, mixture fermentation, mixing, bottling, plugging and storage. Novelty in that the souring is carried out by lactic acid bacillus and saccharolactic yeast, saccharomycetes type, in ratio from 1:1 to 1:3. For producing kumiss, 25-50 g of beet sugar are added to 1 l of milk, mixture is mixed for 25-30 min and aged for 2-4 h. When acidity comes up to 50-55 deg by Thorner, mixture is finally mixed for 20-30 min, bottled, plugged, and bottles are left for 2-3 h at room temperature for ripening and accumulating the gas. Then bottles are stored in refrigerator with temperature 4-8 C. EFFECT: higher efficiency. |
