METHOD FOR MANUFACTURING LACTIC FERMENTATION PRODUCT Russian patent published in 2006 - IPC A23C9/12 

FIELD: food industry, dairy industry.

SUBSTANCE: the innovation deals with carrying out the process suggested in 2 parallel stages. At the first stage, standardized whey (by weight protein portion) should be sterilized at 120-130° C for about 10-30 min, cooled up to fermentation temperature, deoxidized with alkaline solution to be supplemented with a ferment. Then it should be fermented for about 8-18 h along with mixing and deoxidizing. At the second stage, standardized milk (by weight portion of protein and fat) should be treated thermally, cooled up to fermentation temperature, mixed with whey fermented during the first stage at the ratios ranged 1.0:1.0 to 9.0:1.0. The mixture obtained should be fermented for about 1-3 h at constant mixing to be finally cooled. The innovation enables to obtain the product of increased content of highly digestible whey blocks that increase biological value of the product, at increased content of lactic fermentation microorganisms or bifidobacteria at homogeneous consistence without pronounced whey separation.

EFFECT: higher efficiency.

1 cl, 4 ex