RU2002134996A - METHOD FOR PREPARING A DAIRY PRODUCT TYPE OF SILVER - Google Patents

METHOD FOR PREPARING A DAIRY PRODUCT TYPE OF SILVER

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Publication number
RU2002134996A
RU2002134996A RU2002134996/13A RU2002134996A RU2002134996A RU 2002134996 A RU2002134996 A RU 2002134996A RU 2002134996/13 A RU2002134996/13 A RU 2002134996/13A RU 2002134996 A RU2002134996 A RU 2002134996A RU 2002134996 A RU2002134996 A RU 2002134996A
Authority
RU
Russia
Prior art keywords
milk
preparing
fermentation
silver
product type
Prior art date
Application number
RU2002134996/13A
Other languages
Russian (ru)
Other versions
RU2242133C2 (en
Inventor
Тамара Михайловна Эрвольдер
Валерий Дмитриевич Болотов
Игорь Измаилович Вайншток
Original Assignee
Закрытое акционерное общество "Партнер"
Filing date
Publication date
Application filed by Закрытое акционерное общество "Партнер" filed Critical Закрытое акционерное общество "Партнер"
Priority to RU2002134996/13A priority Critical patent/RU2242133C2/en
Priority claimed from RU2002134996/13A external-priority patent/RU2242133C2/en
Application granted granted Critical
Publication of RU2242133C2 publication Critical patent/RU2242133C2/en
Publication of RU2002134996A publication Critical patent/RU2002134996A/en

Links

Claims (1)

Способ приготовления кисломолочного продукта типа ряженки, включающий нормализацию молочного сырья по жиру, термическую обработку, гомогенизацию, охлаждение до температуры заквашивания, внесение биомассы бифидобактерий и закваски, состоящей из молочнокислых бактерий, сквашивание до образования сгустка, перемешивание, охлаждение продукта и розлив, отличающийся тем, что, дополнительно вводят закваску, содержащую штамм Lactobacillus brevis BA-13 №261, а из бифидобактерий используют штамм Bifidobacterium bifidum 1, при этом закваску, содержащую молочнокислые бактерии используют в количестве 1-3%, биомассу Bifidobacterium bifidum 1 в количестве 0,1-0,4%, а закваску Lactobacillus brevis BA-13 №261 - 0,05-0,5% от объема молока, сквашивание проводят при температуре 36-39°С до достижения кислотности 65-70°Т.A method of preparing a fermented milk product such as fermented baked milk, including normalization of milk raw materials for fat, heat treatment, homogenization, cooling to fermentation temperature, introducing biomass of bifidobacteria and yeast consisting of lactic acid bacteria, fermentation to form a clot, mixing, cooling the product and bottling, characterized in that, in addition, a yeast containing the Lactobacillus brevis BA-13 strain No. 261 is introduced, and from bifidobacteria, the Bifidobacterium bifidum 1 strain is used, while the yeast containing lactic acid ba teria is used in an amount of 1-3%, the biomass of Bifidobacterium bifidum 1 in an amount of 0.1-0.4%, and the leaven of Lactobacillus brevis BA-13 No. 261 - 0.05-0.5% of the volume of milk, fermentation is carried out at a temperature 36-39 ° C until the acidity reaches 65-70 ° T.
RU2002134996/13A 2002-12-25 2002-12-25 Method for manufacturing lactic acid product RU2242133C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2002134996/13A RU2242133C2 (en) 2002-12-25 2002-12-25 Method for manufacturing lactic acid product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2002134996/13A RU2242133C2 (en) 2002-12-25 2002-12-25 Method for manufacturing lactic acid product

Publications (2)

Publication Number Publication Date
RU2242133C2 RU2242133C2 (en) 2004-12-20
RU2002134996A true RU2002134996A (en) 2004-12-27

Family

ID=34387410

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2002134996/13A RU2242133C2 (en) 2002-12-25 2002-12-25 Method for manufacturing lactic acid product

Country Status (1)

Country Link
RU (1) RU2242133C2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2653446C2 (en) * 2015-12-30 2018-05-08 Акционерное общество "Вимм-Билль-Данн" Method for producing ryazhenka and ryazhenka for children

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