METHOD FOR YOGURT PRODUCTION Russian patent published in 2006 - IPC A23C9/123 

FIELD: dairy industry.

SUBSTANCE: claimed method includes hydrocolloid and sweetener introducing into mixture of pasteurized and cooled non-defatted milk with desiccated defatted milk, wherein as hydrocolloids complex stabilizing system is used. Obtained mixture is pasteurized at 94-98°C for 2-10 min and cooled$ then ferment is introduced from culture combination for direct introduction, mixture is fermented for 4-7 h and reserved. Filler is introduced in stream with simultaneous addition of mineral or vitamin additive, followed by heat treatment at 65-84°C for 10-30 s and cooling.

EFFECT: yogurt if improve nutrient value and prolonged storage time.