SU437509A1 - Method for the production of fermented milk drink - Google Patents
Method for the production of fermented milk drinkInfo
- Publication number
- SU437509A1 SU437509A1 SU1883119A SU1883119A SU437509A1 SU 437509 A1 SU437509 A1 SU 437509A1 SU 1883119 A SU1883119 A SU 1883119A SU 1883119 A SU1883119 A SU 1883119A SU 437509 A1 SU437509 A1 SU 437509A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- str
- production
- fermented milk
- diacetilactis
- milk drink
- Prior art date
Links
Landscapes
- Dairy Products (AREA)
Description
1one
Изобретение относитс « молочной промышленности .The invention relates to the dairy industry.
Известел сттособ произ-водства кисломолочного «апитка, предусматривающий нормализацию молока по , очистку его, гомогенизацию , топление, охлаждение до темлературы заквашивани , внесение закваски, включающей культуру . thermophilus, сквашивание и охлаждение.The production method of sour-milk “apitka” was known, which envisages the normalization of milk by its purification, homogenization, heating, cooling to the temperature of fermentation, the addition of starter culture, including culture. thermophilus, souring and cooling.
Цель изобретени - придание продукту вкуса, соответствующего национальному напитку «Тараг.The purpose of the invention is to give the product a taste corresponding to the national drink "Tarag.
Дл этого в закваску дополнительно внос т культуры молочнокислых стрептококков типа Sir. lactls. Sir. cretnoris, Sir. diacetilactis.For this, lactic streptococcal cultures of the Sir type are added to the starter. lactls. Sir. cretnoris, Sir. diacetilactis.
Введение в закваску культур Str. lactis, Sir. cremoris и Str- diacetilactis осуществл ют таким образом, чтобы соотношение последних к культуре Str. ihermophilus составл ло 1:1.Introduction to the leaven of cultures Str. lactis sir. cremoris and Str-diacetilactis are carried out in such a way that the ratio of the latter to the culture Str. ihermophilus was 1: 1.
Исходное молоко нормализуют по жиру с таким расчетом, чтобы его содержание не превышало 4%. Затем осуществл ют очистку молока , его гомогенизацию при 55-60°С и давлении 175 кгс/см, топление при 95-97°С .в течение 3-4 час и охлаждение до 30-35°С. Затем в молоко внос т 5% производственнойThe original milk is normalized to fat in such a way that its content does not exceed 4%. Then, the milk is cleaned, homogenized at 55-60 ° C and pressure of 175 kgf / cm, heated at 95-97 ° C for 3-4 hours and cooled to 30-35 ° C. Then 5% of the production is added to the milk.
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закваски, состо щей из 50% молочнокислых стрептококков типа Str. lactis, Str. cremoris, Str. diacetilactis и 50 % типа Str. ihermophilus .a starter culture consisting of 50% lactic streptococci of the Str type. lactis, str. cremoris, Str. diacetilactis and 50% of type Str. ihermophilus.
Заквашенное таким образом молоко расфасовывают в тару и осуществл ют вначале сквашивание при 30-35°С до кислотности 80°Т, а затем охлаждение до 8°С.The milk fermented in this way is packaged in a container and first fermented at 30-35 ° C to an acidity of 80 ° T and then cooled to 8 ° C.
Предмет изобретени Subject invention
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU1883119A SU437509A1 (en) | 1973-02-16 | 1973-02-16 | Method for the production of fermented milk drink |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU1883119A SU437509A1 (en) | 1973-02-16 | 1973-02-16 | Method for the production of fermented milk drink |
Publications (1)
Publication Number | Publication Date |
---|---|
SU437509A1 true SU437509A1 (en) | 1974-07-30 |
Family
ID=20542533
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU1883119A SU437509A1 (en) | 1973-02-16 | 1973-02-16 | Method for the production of fermented milk drink |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU437509A1 (en) |
-
1973
- 1973-02-16 SU SU1883119A patent/SU437509A1/en active
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