METHOD OF FERMENTED-MILK BEVERAGE PRODUCING Russian patent published in 1999 - IPC

FIELD: dairy industry. SUBSTANCE: milk raw is sterilized, cooled to fermenting point and fermented using industrial ferment that has Lactobacillus acidophilum and Streptococcus thermophilus. Content of culture Lactobacillus acidophilum in ferment is 70-75% of its mass. Fermentation process is carried out at 38-50 C and ferment is added to dairy raw at amount 0.5-3.0% of the latter mass. For preparing an industrial ferment culture Lactobacillus acidophilum used as mother ferment and for preparing laboratory ferment for resowing this culture is grown at 45-51 C. EFFECT: decreased time of process, enhanced curative-prophylaxis effectiveness of product.