METHOD OF PREPARING CULTURED MILK PRODUCT "ACIDOLAKT-L" Russian patent published in 1998 - IPC

FIELD: dairy industry. SUBSTANCE: whole milk or mixture of whole milk, cream of 30-% fattiness and concentrate of whey proteins, or dry mixture "Malysh" or "Malyutka", or soya oil, or mixture of whole milk and concentrate of whey proteins, or dry whole milk, or dry fat-free milk used as starting raw material are heated and pasteurized. After that, cooling is carried out up to temperature of souring 36-45 C, and sour is introduced. The latter contains Lactobacillus acidophilus and Streptococcus thermophilus in ratio from 1:4 to 1:10, respectively. 8-12% of fruit-and-berry or vegetable fillers and stabilizers are introduced in product before prepacking. EFFECT: improved quality of product due to stabilization of its acidity; improved organoleptical and structural properties. 5 cl, 8 expn