Fecha de publicación: -- Fuente: WIPO "milk" A method for kefir production includes processes of normalizing the milk, pasteurizing thereof, homogenizing, cooling up to the temperature of introducing a starter, adding a bacterial concentrate of a direct-use fungal kefir starter, which contains lactic acid, acetic acid bacteria and yeast, ripening in two stages: first, at a temperature of 24-26о С up to reaching an acidity of 50-60о Т, and then at a temperature of 18-22о C up to forming a curd and reaching an acidity of 75-80о Т. Ripening of the kefir is carried out at a temperature of 2-6о C. The kefir made in accordance with the method proposed, provides fully organoleptic indices typical for this fermented product, which due to a proper ratio between the main groups of microbial flora are always stable during a long period of time.