METHOD FOR PRODUCING SOUR CREAM CURD 'PROLISOK' (SNOWDROP) WITH PROBIOTIC PROPERTIES

摘要

A method for producing sour cream curd provides for purification of milk, normalization, pasteurization, thermo calcium coagulation of proteins, partial whey removal, cooling up to the temperature of fermentation and introduction of a starter, containing bifid bacteria of species Bifidobacterium bifidum, fermentation, pressing, pre-packing and storage. Moreover, as a starter a symbiotic consortium is used, additionally containing bifid bacteria of species Bifidobacterium longum and Bifidobacterium adolescentis, propionic-acid bacteria of species Propionibacterium freudenreichii ssp. Schermanii, lactic streptococci of species Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. diacetylactis, Streptococcus salivarius ssp. thermophilus and acetic-acid bacteria of species Acetobacter aceti, cooling to the temperature of fermentation is performed after partial whey removal, and fermentation is carried out under the temperature 35±.