YOGURT PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: milk industry, in particular, production of new generation of probiotic milk products used as biologically valuable additives for food ration. SUBSTANCE: method involves purifying mixture of whole milk, dry non-fat milk and water; homogenizing, pasteurizing and holding for 3 min in holding device; after cooling to 40 C plus and minus 2 C, fermenting said mixture with polycomponent starter used in an amount of 5% by weight of mixture including yogurt cultures of Streptococcus thermophilus, lactobacteria Lactobacterium bulgaricus and bacteriological preparation "Bifilact D"- streptococcus subsp. thermophilus, Lactobacterium subsp.diacetilactus and Bifidobacterium longum or Bifidobacterium bifidum; mixing resultant mixture and fermenting for 4-8 hours; mixing ready coagulant; introducing hydrocolloid and fruit filler; additionally cooling to temperature of 6 C plus and minus 2 C; packing. EFFECT: improved curative-dietary and organoleptical properties and increased shelf life of product. 3 ex