RU2009131196A - METHOD FOR PRODUCING YAKUT SOUR-DAIRY PRODUCT WITH LOW LACTOSE CONTENT - Google Patents
METHOD FOR PRODUCING YAKUT SOUR-DAIRY PRODUCT WITH LOW LACTOSE CONTENT Download PDFInfo
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- RU2009131196A RU2009131196A RU2009131196/10A RU2009131196A RU2009131196A RU 2009131196 A RU2009131196 A RU 2009131196A RU 2009131196/10 A RU2009131196/10 A RU 2009131196/10A RU 2009131196 A RU2009131196 A RU 2009131196A RU 2009131196 A RU2009131196 A RU 2009131196A
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Abstract
Способ производства якутского кисломолочного продукта с содержанием лактозы не более 2,0-2,5%, отличающийся тем, что молочную смесь, содержащую не более 2,0-2,5% лактозы, готовят путем нормализации цельного коровьего молока кипяченой водой, пастеризуют смесь при температуре 60-70°С в течение 10-15 мин, охлаждают до температуры 30-40°С, вносят закваску, состоящую из якутских национальных кисломолочных продуктов «Суорат» или «Тар» из расчета молочной смеси и закваски в отношении 10:1, перемешивают, сквашивают молочную смесь при температуре 25-32°С в течение 6-8 ч до кислотности 100°Т, перемешивают и охлаждают готовый кисломолочный продукт до 8°С, перемешивают и разливают в пакеты, стаканчики, бутылочки. A method for the production of a Yakut fermented milk product with a lactose content of not more than 2.0-2.5%, characterized in that a milk mixture containing not more than 2.0-2.5% lactose is prepared by normalizing whole cow's milk with boiled water, pasteurizing the mixture at a temperature of 60-70 ° C for 10-15 minutes, cooled to a temperature of 30-40 ° C, make a starter culture, consisting of Yakut national fermented milk products “Suorat” or “Tar” based on the milk mixture and the starter culture in the ratio of 10: 1 mix, ferment the milk mixture at a temperature of 25-32 ° C for 6-8 hours to an acidity of 100 ° T, mix and cool the finished fermented milk product to 8 ° C, mix and pour into bags, cups, bottles.
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2009131196/10A RU2009131196A (en) | 2009-08-17 | 2009-08-17 | METHOD FOR PRODUCING YAKUT SOUR-DAIRY PRODUCT WITH LOW LACTOSE CONTENT |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2009131196/10A RU2009131196A (en) | 2009-08-17 | 2009-08-17 | METHOD FOR PRODUCING YAKUT SOUR-DAIRY PRODUCT WITH LOW LACTOSE CONTENT |
Publications (1)
Publication Number | Publication Date |
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RU2009131196A true RU2009131196A (en) | 2011-02-27 |
Family
ID=46310343
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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RU2009131196/10A RU2009131196A (en) | 2009-08-17 | 2009-08-17 | METHOD FOR PRODUCING YAKUT SOUR-DAIRY PRODUCT WITH LOW LACTOSE CONTENT |
Country Status (1)
Country | Link |
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RU (1) | RU2009131196A (en) |
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2009
- 2009-08-17 RU RU2009131196/10A patent/RU2009131196A/en not_active Application Discontinuation
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FA92 | Acknowledgement of application withdrawn (lack of supplementary materials submitted) |
Effective date: 20110512 |