METHOD OF PRODUCTION OF FERMENTED-MILK PRODUCT Russian patent published in 2001 - IPC

FIELD: food and dairy industry. SUBSTANCE: for preparing fermented-milk product cow milk, and/or soybean milk, and/or goat milk, and/or mare milk can be used as a dairy base. Dairy base is homogenized, pasteurized, cooled to fermenting temperature and ferment is added. Ferment is used as a liquid form or as a concentrate containing the strain Lactobacillus acidophilus n. v. 317/402 "Narine" AAA, lactic acid streptococci and bifidobacteria taken in the ratio = (0.8-1.0):(0.6-1.0):(2-5), respectively, to the volume of milk to be fermented. Then calcium chloride and rennin are added to a mixture and fermentation is carried out. Obtained clot is treated, subjected for self-pressing, pressing, cooling and package. EFFECT: enhanced assimilation of product, improved dietetic and curative-prophylactic properties, accelerated process of product preparing. 9 cl, 9 ex