METHOD OF YOGHURT PRODUCTION Russian patent published in 1998 - IPC

FIELD: dairy industry. SUBSTANCE: condensed whole milk or a mixture of whole milk with dry nonfat milk is deaerated and homogenized. Then hydrocolloids are added, pasteurized, kept from 20 min to 1 h 20 min at 80-98 C. Hydrocolloids can be added before homogenization or after pasteurization at 45-60 C also. After pasteurization mixture is cooled, fermented to pH 4.0-4.55, clot is stirred to homogeneous consistence and then fruit filling agent is added at simultaneous stirring and cooling mixture followed by packing and additional cooling for 8-16 h. Bifidobacterium biomass can be added to the additionally cooled mixture before packing. EFFECT: improved organoleptic indices of product, prolonged storage time, decreased cost. 6 cl, 1 tbl