METHOD OF PRODUCING CULTURED-MILK PRODUCT "RADUZHNY"

• Main Authors: ARAKELJAN RAISA ARAMOVNA, ANISIMOVA T.I
• Format: Patent
• Language: English
• Published: 27.06.1999
• Edition: 6
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; ENZYMOLOGY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MILK OR CHEESE SUBSTITUTES; MUTATION OR GENETIC ENGINEERING; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

FIELD: dairy industry, biotechnology, medicine and veterinary science. SUBSTANCE: cow and/or soybean milk is normalized, pasteurized, and introduced in it are maize starch in the amount of 0.1-0.7% and sodium selenite in concentration (1.25-1.55)x10 mas. %. The prepared mixture is homogenized and cooled up to temperature of souring. Lactobacillus acidophilus 317/40 in the amount of 0.5-1.0% and Streptococcus thermophilus in the amount of 0.1-0.2% from mixture volume are introduced at temperature 38-50 C and aged for 4-5 h. The mixture is cooled up to 25-28 C and introduced are kefir grains in the amount of 1.5-2.0% from mass volume. Souring is conducted up to acidity 65-125 T and quantity of lactic-acid bacteria cells in 1 ml no less (2-8)x10 KOE/ml. Natural stones-mineral may be introduced in product before its souring. Their surfaces are preliminarily sterilized by the method of cold sterilization. Stones-minerals correspond to signs of the Zodiac. EFFECT: increased biological value and prolonged storage life. 4 cl, 1 tbl, 11 ex