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Priority to GEAU1997000573priorityCriticalpatent/GEU2000703Y/en
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1. Technical Result Imparting prophylactic properties and widening assortment. 2. Essence A method comprises obtaining cream, its standardization, pasteurization, homogenization, cooling to the temperature of fermentation, introducing sour and ripening. Prior to introducing the sour, the preliminarily diluted in the pasteurized milk potassium iodide is added into the cream, the amount of which makes no more than 6 mg in 100g of the final product. 3. Field of Application Food industry, in particular the production of milk and milk products.
GEAU19970005731997-12-251997-12-25Process for Sour Cream Production
GEU2000703Y
(en)