METHOD OF PRODUCING SOUR CREAM FROM CLOTTED CREAM

摘要

FIELD: food industry.;SUBSTANCE: invention is related to dairy industry, namely to technology for manufacturing baked sour cream. Method comprises purification of raw material milk from mechanical impurities using centrifugal milk cleaners or filter materials, separating to high-fat cream and low-fat milk, normalization of high-fat creams by mixing high-fat creams and skim milk. Introduction of enzyme lactase into normalized cream, hydrolysis at a temperature of 4–6 °C for 12 hours or at a temperature of 38–40 °C for 2 hours, homogenization at a temperature of 60–75 °C and pressure of 13.0–15.0 MPa, pasteurization and cream heating at a temperature of 95–97 °C for 2–4 hours. Then cooling to a temperature of 8–10 °C, normalization by weight content of protein by the addition of dry skim milk or milk protein to 2.0 %, homogenization, pasteurization and allow to stand for 5 minutes. After that, the mixture is cooled to a fermentation temperature of 28–35 °C, make a leaven consisting of lactococcus or a mixture of lactococcus and thermophilic lactic streptococcus. Resulting fermented mixture is stirred for at least 15 minutes and sourced until a clot is formed.;EFFECT: method allows to produce sour cream with a dense viscous consistency, taste and aroma of melted cream.;1 cl, 1 dwg, 2 tbl, 4 ex