METHOD FOR PRODUCING OF SOUR MILK DRINK Russian patent published in 2007 - IPC A23C9/12 A23C9/13 

FIELD: milk industry.

SUBSTANCE: method involves normalizing milk as to weight ratio of fat and weight ratio of protein; cleaning; introducing mélange of natural quail eggs in an amount of 0.2-10% by weight of product or dry powder of quail eggs in an amount of 0.1-5% by weight of product, stabilizers, carbonaceous components; mixing resultant mixture; homogenizing; pasteurizing at temperature of 82±3 C; providing 10-15 min holding; cooling to fermentation temperature; fermenting at temperature of 40±2 C using starter prepared on pure cultures of lactic-acid bacteria in an amount of 3-5% by weight of fermented milk; fermenting until pH of coagulum is 4.44-4.5; mixing; cooling; introducing fruit fillers or flavoring additives; exposing mixture to thermal processing; pouring and cooling.

EFFECT: improved nutritive and biological value of product and increased amount of useful microflora.

4 tbl, 10 ex