SU676262A1 - Method of obtaining curd-milk product - Google Patents

Description

The aim of the invention is to increase the antibiotic and therapeutic properties of the beverage, preferably in the treatment of staphylococcal sepsis.

This goal is achieved by transferring the whole mass into the fermented mix by stirring, and the fermentation of the whole mass of milk with the Bact strains is carried out. acidophilum 0538, 0565, 0555, 0571, 0578, 0585, 0592, 0600, 0605, 0612, and 0614, taken in equal amounts for 7-10 hours, while the maturation of the mixture is carried out for As yeast, use the Torula lactis yeast in an amount of 0.2-0.5% by weight of milk.

To do this, fresh whole cow's milk is pasteurized at 85-95 ° C for 10-15 minutes, cooled to 38-40 ° C, and then introduced 3-7% of the bacterial starter prepared on antibiotic active Bact strains. acidophilum. Milk fermentation is carried out at 38-40 ° C, then stirred in a thermostat at the same temperature for hours.

After soaking in the thermostat, the acidity is checked. It should be in the range of 80-120 ° T. Then 10–15% by weight of milk of high quality (mixed grass) m-food, 0.2–0.5% of yeast are added to MILK and the resulting mixture is stirred until the honey is completely dissolved and kept for 16–20 h in bottles closed stopper, at a temperature of 20-30 ° C, then 10-20% of sugar, previously dissolved in milk, ke and boiled for 10-15 minutes, is introduced into it. The sugar syrup is stirred and the milk is poured into glass one-two-liter siphons with metal braid that are used for carbonated water. Into each siphon, 30-50 grams of the test mass are introduced and hermetically closed. Charged siphons are placed in a dark place for 3-4 days for maturation (from the moment sugar is added) at 8-12 ° C. A day after charging, 8-10 ml of milk should be taken from each siphon to check the operation of the valve. If the valve for any siphon does not work, then the siphon should be immediately discharged and the contents transferred to another siphon.

An example of obtaining a fermented milk drink (according to the maximum content of mo90-84, 4 (87.18)

Water

Milk fat 2.9-3.5 (3.2) 2.2-4.5 (3.35) Casein Albumin 0.2-0.5 (0.4) Globulin 0.05-0.15 (0 , 1) 0.05-0.2 (0.12) Other proteins

Non-protein compounds 0, 2-0,15 (0,1) nor nitrogen

Sugar

4.0-5.6 (4.8)

LOCATION and the minimum content of the introduced components).

To prepare 100 kg of product, fresh cow milk is taken with a fat content of 2.6-3.2%, with a dry matter content of 73.8 kg. Milk is pasteurized at 85-95 ° C for 10-15 minutes, cooled in the same bath to 38-40 ° C. From 73.8 kg cast 5 kg and contribute

10 kg of sugar, mix thoroughly and pasteurize at 90-95 ° C for 10-15 minutes. In the remaining milk (68.8 kg) at 38-40 ° C, a bacterial starter is added in an amount of 3 kg.

Local strains Bact are used as the starter. Acidophilum with high antibiotic activity (0538, 0565, 0555, 0571, 0578.0585, 0592.066.0.0605.0614, 0.512), taken in equal quantities. Then

the milk is kept at 38-4 p ° C for 7-1 € h, 10 bee high-quality honey (herbs) and 0.2 kg of liquid Torula lactis yeast are introduced. The resulting mixture was kept at 20-30 ° C,

after which syrup is added, 3 kg of egg mass is added, carefully placed and poured into siphons. The degree of siphon filling should be no more than 4 / 5-5 / 6 of its capacity.

The siphons are sealed and placed for three to four days in a dark place for maturation at 8-12 ° C, after which the product is ready for use. Store siphons in a dark place.

at 4-6 ° C no more than 8-10 days.

Prescription quantities of the components of the product, kg: (in the boxes - the average value):

Milk with a solids content of 12-14%

Bee honey Sugar Egg mass

Bacterial starter B. acidophilura

Yeast Torula lactis

50 Chemical compositions 1 and 2, respectively, of raw cow's milk and the proposed fermented milk drink in% (in brackets - the average value):

68.76-66.36 (67.58) 2.9-3.5 (3.20) 3.5-5.1 (3.8) 0.22-0.69 (0.45) 0, 06-0.17 (0.11) 0.96-1.23 (1.10) 0, 90 (1.26)

18.8-13.2 (16.00)

Ash

Lactic acid Alcohol Carbon dioxide bound

Carbon dioxide free - - - -

on

Vitamin compositions 1-3 (mcg / kg), respectively, cow's milk, sour 90-300 (195) 76-190 (133) 70-250 (160)

140-310 (225) 180-396 (288) 200-300 (275)

680-840 (760) 750-1179 (964.5) 700-900 (800)

300-400 (350) 370-490 (430) 290-400 (345)

1.9-6.4 (4.15) 46-98 (72) 60-90 (75)

1400-1600 (1500) 1650-18000 (1725) 1390-1610 (1500) 8000-18000 (1300) 13100-54000 (33550.5) 15000-46000 (30500)

To test the antibiotic activity of the drink, a ring method was used; E. coli microorganisms (pathogenic serotin026) Proteus Vulgaris staphylococcus were taken as test cultures: golden and white, isolated from the gall bladder and feces. Test cultures have a reflow zone of 12-23 mm.

The proposed fermented milk drink has healing properties. These properties were tested according to the standard technique in laboratory animals.

Having obtained positive results in animals, the drink was used to treat staphylococcal sepsis in children and adults.

Claims (2)

1. USSR author's certificate number 431857, cl. A 23 C 9/12, 1972. 2. For the number 2187611/13, cl. A 23 C 9/12, 1975, according to which the decision to extradite copyright certificate.