BIOLOGICALLY ACTIVE SOURED MILK PRODUCT ACIDOLACT-NARINEH AND A PROCESS FOR PRODUCING THE SAME

摘要

A biologically active soured milk product "acidolact-narineh" is disclosed containing 0.35-34.0 wt % protein, 0.05-36.0 wt % fats, 1.5-70 wt % carbohydrates, 0.6-56 wt % organic acids (lactic acid equivalent), 0.95-15.90 mg of vitamins per 100 g of product, 4.0-96.6 wt % water, and between 10<6> and 10<9> symbiotic microorganisms of the species Lactobacterium acidophilum per gram of the product, there being at least one strain of the group Ep-2 with the strain N.V. Ep 317/402, the ratio between the said strains being 1:1-4 as appropriate. The acidity of the product is 60 to 280 DEG T. The energy value of the product is 20 to 540 kilocalories per 100 g. This biologically active soured milk product is obtained by heat-treating the milk at a temperature of 95 to 140 DEG C and then cooling it to fermentation temperature, introducing microorganisms of the species Lactobacterium acidophilum with at least one strain of group Ep-2 and the strain N.V. Ep 317/402, the quantity of the Ep-2 strain being such that the ratio between it and the strain N.V. Ep 317/402 is 1:1 to 4 as appropriate. Once the microorganisms have been introduced, fermentation is allowed to continue until acidity reaches 60 to 280 DEG T.