FIELD: dairy industry. SUBSTANCE: method involves using whole milk, or mixture of whole milk, cream of 30-% fat content, and concentrate of whey protein, or dry mixture "Malysh" or Malyutka", or soya milk as a stock; its normalization up to 12-15% of dry substances content; and heating up to 60-80 C. Homogenization is carried out before pasteurization at 10-14.5 MPa. Lactobacterium acidophilus and Streptococcus thermophilus is used as sour in ratio 1:3. EFFECT: higher biological value of product. 3 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING CULTURED MILK PRODUCT "ACIDOLAKT-L" | 1998 |
|
RU2122799C1 |
| METHOD OF PRODUCING FUNCTIONAL FERMENTED MILK PRODUCT | 2017 |
|
RU2679509C2 |
| SOUR-MILK PRODUCT | 1998 |
|
RU2170024C2 |
| METHOD OF PREPARING SYMBIOTIC FERMENTED-MILK PRODUCT "BIFACYL" | 1998 |
|
RU2130269C1 |
| CONSORTIUM OF LACTIC ACID CULTURES LACTOBACILLUS ACIDOPHILUS AND STREPTOCOCCUS THERMOPHILUS USED FOR PREPARING OF LACTIC ACID PRODUCT, AND METHOD OF LACTIC ACID PRODUCT "RUSSIAN YOGHURT" PREPARING | 0 |
|
SU1830079A3 |
| METHOD FOR PRODUCTION OF BIFIDO-CONTAINING CULTURED MILK PRODUCT ENRICHED WITH PREBIOTIC | 2010 |
|
RU2447669C1 |
| METHOD OF PREPARING SYMBIOTIC LACTIC GELIFICATED PRODUCT | 2000 |
|
RU2175192C1 |
| METHOD FOR MANUFACTURING SYNBIOTIC PRODUCT ENRICHED WITH VITAMIN AND MINERAL COMPLEXES | 2017 |
|
RU2676954C1 |
| FERMENTED MILK PRODUCT AND METHOD OF ITS MANUFACTURING (VERSIONS) | 2006 |
|
RU2329651C2 |
| CONSORTIUM OF LACTIC ACID BACTERIUM LACTOBACILLUS ACIDOPHILUS USED FOR PREPARING LACTIC ACID PRODUCTS AND BACTERIAL PREPARATIONS, METHOD OF PREPARING DRY ACIDOPHILIC LACTIC ACID BACTERIA FERMENT AND METHOD OF LACTIC ACID PRODUCT MAKING | 1993 |
|
RU2067994C1 |
