Fecha de publicación: -- Fuente: WIPO "milk" A process for preparation of sour milk product provides for milk normalization by fat content, addition of protein and hydrocarbon components, vegetable oil, homogenization, thermal processing, cooling up to temperature of starter addition, introduction of bacterial preparation containing Streptococcus thermophilus lactic bacteria, fermentation and cooling. Start bacterial concentrate is used as bacterial preparation with addition of Bifidobacterium longum bifidobacteria. Product formulation is supplemented with sodium alginate as antiradiation additive in amount of 0.1-0.2% of finished product weight.

30729