FIELD: food processing industry, in particular dairy industry.
SUBSTANCE: claimed method includes introducing flour from wheat germs preliminary dissolved in part of normalized milk in ratio of 1:3, respectively, into normalized milk. Then mixture is homogenized and pasteurized at 90-95°C for 30 min. Product is cooled to fermentation temperature, fermented by ferment introduction, soured up to clot acidity of 75-80°T and viscosity of 20-25 sec. After ripening clot is stirred for 3-9 min.
EFFECT: accelerated method for production of functional product with increased clot viscosity and prolonged storage time.
1 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| FUNCTIONAL PURPOSE YOGHURT PRODUCTION METHOD | 2019 |
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| METHOD FOR PRODUCTION OF BIOLOGICALLY ACTIVE FOOD SUPPLEMENT, METHOD FOR PRODUCTION OF FOODSTUFF AND FOODSTUFF (VARIANTS) | 2005 |
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