METHOD OF PRODUCING CULTURED MILK PRODUCT 'AIRAN KARACHAEVSKY'

摘要

FIELD: dairy industry. SUBSTANCE: milk of any fattiness is cleaned, boiled for 8-10 min, and cooled up to temperature of souring 34-38 C. Then sour is introduced, and it contains Lbm. bulgaricum, Str. thermophilus and milk yeast in ratio 1:2:1. Sour is used in amount from 0.1 to 1.0%. Mixture is aged at temperature from 15 to 35 C for 9-11 h up to acidity of 100-130 T. EFFECT: increased dietetic and prophylactic properties; improved organoleptical properties of drink; simplification of process; and prolonged storage life. 2 ex