| abstract |
FIELD: food industry. n SUBSTANCE: method involves sour cream standardisation, pasteurisation, homogenisation and cooling to the fermentation temperature, introduction of a combined bacterial starter represented by a mixture of the following lactic acid microorganisms: Streptococcus thermophilus VKPM V-10089, Enterococcus durans VKPM V-8731 and Enterococcus hirae VKPM V-9069 in an amount of 5 wt %, stirring, ripening, stirring, packaging and ageing. n EFFECT: invention allows to enhance sour cream biological value and preventive properties, reduce the ripening duration and process energy consumption. |