METHOD FOR PRODUCTION OF DIETARY SOUR MILK PRODUCT

摘要

FIELD: milk processing industry. SUBSTANCE: initially milk is mixed with egg powder, thus prepared mixture is stirred in mixer and homogenized. Then pasteurization and cooling to fermentation temperature are carried out. The process is followed by adding ferment. Pure cultures Propionibacterium schermanii, Streptococcus lactis subsp diacetilactis and Acetobacter aceti at ratio 1.5:1.2:1 are used as mentioned above ferment. Then thus obtained product is cooled. EFFECT: produces stable dietary product having high food value.