TIBETAN KEFIR PRODUCTION METHOD

摘要

FIELD: food industry.;SUBSTANCE: invention relates to the dairy industry. Milk is pasteurised, homogenised and cooled to the fermentation temperature. The starter, prepared by way of Tibetan fungi cultivation in milk, is introduced at a ratio of the fungi to milk equal to 1:10-1:50. During cultivation the ratio of the fungi to milk is changed; intervals between stirring are alternated, in particular, stirring is performed during 1-15 minutes every 4-7 hours from the commencement of the fungi introduction into milk for the increase of lactic streptococci, aroma-forming streptococci or yeast quantity in the starter. Then Tibetan milk fungi are separated from the ready starter. One performs ripening at a temperature of 30-35°C during 10-18 hours, stirring and cooling. One performs ageing at a temperature of 10-18°C during 12-48 hours and additional cooling.;EFFECT: invention ensures the manufacture of a product with nutritive and biological value as well as expressed dietary, detoxification and preventive properties.;2 ex