METHOD OF KEFIR PRODUCTION FOR CHILDREN AND DIETETIC NUTRITION

摘要

FIELD: dairy industry. SUBSTANCE: after milk normalization milk is dearated, homogenized, sterilized and cooled to fermentation temperature, then kefir ferment and bifidobacterium biomass are added, and milk is washed out preliminary using filtration unit for 2-4 h at continuous exchange of 0.8-1.2 volume of filtered off medium for 0.8% sodium chloride solution and 0.02 M phosphate buffer, pH 6.8-7.2 up to filtrate clearness above 80% of the parent medium. EFFECT: improved method of kefir making.