METHOD FOR PRODUCTION OF FERMENTED MILKY PRODUCT (VARIANTS) Russian patent published in 2006 - IPC A23C9/13 A23C9/12 

FIELD: dairy industry, production of fermented products containing plant food additives.

SUBSTANCE: method for production of fermented milky product based on unskimmed milk includes boiling of milky raw materials prepares by blending of unskimmed milk and boiled water in ratio of 1:1 and plant additive introducing. As plant additive ground motherwort (Artemisia vulgaris) leaves of 13 % moisture in amount of 30 g/l of product is used. Additive-containing product is introduced into boiled mixture, boiled for 6-8 min, then 10 g of four diluted with 50 ml of cooled mixture of unskimmed milk and water is added, and obtained mixture is boiled. Ferment comprising kefir or Yakut national fermented milky product is introduced into obtained mixture cooled to 30-40°C, fermented for 6-8 h to obtain acidity of 100°T, agitated and packed. Method for production of fermented milky product based on battermilk includes battermilk pasteurization at 60-70°C for 10-15 min and plant additive introducing. As plant additive ground motherwort leaves of 13 % moisture in amount of 30 g/l of product is used. Then 10 g of four diluted with 50 ml of cooled battermilk is added. Ferment comprising kefir or Yakut national fermented milky product is introduced into obtained mixture cooled to 30-40°C, fermented for 6-8 h to obtain acidity of 100°T, agitated, cooled to 8°C, and packed.

EFFECT: milky products of increased nutrient and biological value.

2 cl, 3 tbl