METHOD FOR PRODUCING OF SEA BUCKTHORN YOGURT Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: method involves introducing starter into pasteurized milk mixture cooled to ripening temperature; providing ripening at temperature of 40-42 C; introducing into mixed curd ripened at temperature of 38-42 C vegetable filler for 5-15 min in an amount of 5.0-12.0% by weight of mixture, with sea buckthorn juice containing sugar or free from sugar or sea buckthorn jam being used as vegetable filler; before filling containers, mixing for 3-5 min; filling containers with ready product at temperature of at least 33-37 C. EFFECT: improved rheological and dietary properties of ready product, increased nutritive value, prolonged shelf life and wider range of products. 2 tbl, 3 ex