| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method is characterized by that it involves cream standardizing, pasteurization, cooling down to fermentation temperature, fermentation by addition of a starter containing Streptococcus lactis 75P strain, Streptococcus cremoris PSh strain, Streptococcus diacetilactis 748 strain and Streptococcus thermophilus 1265 strain taken in the ratio of 1:2:3:1, ripening, adding of ISC 06001 stabilizer-emulsifier in the amount of 2-3 wt%, stirring, cooling down to 20 °C, packaging, cooling and ageing.EFFECT: invention allows to prepare a sour cream product with enhanced food and biological value, as well as improve its consistence and enhance the product storage life.1 cl, 2 ex |
