PROCESS FOR PREPARING KEFIR FROM GOAT AND COW MILK WITH TIBETAN FUNGUS

摘要

The invention relates to a process for preparing kefir. According to the invention, the process consists in milk straining for removing the impurities, normalization up to a fat content of 2.5%, pasteurization at a temperature of 85...95°C while maintaining in the tank for 20...30 min, cooling down to 24°C, seeding the milk with the leaven obtained through the fermentation of 3...5 l of pasteurized milk with 300 g of Tibetan fungi for 12 h, at a temperature of 26°C, distribution of the seeded milk into the packages and putting them to the thermostat for a first fermentation for 11...13 h at 25...27°C, then subjecting it to a second fermentation for 5...7 h at a temperature of 17...19°C, wherefrom the final product results.