METHOD OF KEFIR PRODUCTION FOR CHILDREN AND DIETETIC NUTRITION

METHOD OF KEFIR PRODUCTION FOR CHILDREN AND DIETETIC NUTRITION

FIELD: dairy industry. SUBSTANCE: after milk normalization milk is dearated, homogenized, sterilized and cooled to fermentation temperature, then kefir ferment and bifidobacterium biomass are added, and milk is washed out preliminary using filtration unit for 2-4 h at continuous exchange of 0.8-1.2...

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Bibliographische Detailangaben
Hauptverfasser: TIMAKOVA G.A, ORLOV A.S
Format: Patent
Sprache:eng ; rus
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:FIELD: dairy industry. SUBSTANCE: after milk normalization milk is dearated, homogenized, sterilized and cooled to fermentation temperature, then kefir ferment and bifidobacterium biomass are added, and milk is washed out preliminary using filtration unit for 2-4 h at continuous exchange of 0.8-1.2 volume of filtered off medium for 0.8% sodium chloride solution and 0.02 M phosphate buffer, pH 6.8-7.2 up to filtrate clearness above 80% of the parent medium. EFFECT: improved method of kefir making.