METHOD FOR YOGURT PRODUCTION Russian patent published in 2006 - IPC A23C9/123 A23C9/133 A23C9/137 

FIELD: dairy industry.

SUBSTANCE: claimed method includes introducing of stabilizing agent such as complex food supplement containing 20-70 % of casein native forms into normalized mixture in amount of 0.5-3.0 % based on normalized mixture volume. Obtained mixture is pasteurized, cooled to fermentation temperature, followed by yogurt ferment introducing and fermentation. Obtained clot is stirred, cooled and blended with fruit fillers. After cooling flavoring and colorant may be introduced.

EFFECT: product of high quality due to increased milk heat resistance, improved consistence, organoleptic properties and prolonged storage time.

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