METHOD FOR PRODUCING OF FERMENTED MILK PRODUCT Russian patent published in 2007 - IPC A23C9/13 

FIELD: milk industry.

SUBSTANCE: method involves providing mixture of fat-free milk or low fat milk and plant base produced from germinated seeds of soya or buckwheat or millet or cultured hemp at components ratio of 0.5:1-1:1; homogenizing resultant mixture; introducing stabilizer; pasteurizing; cooling to fermentation temperature and fermenting using multiple-component starter containing thermophilic streptococcus, lactic bacteria and bifidus bacteria in an amount of 5% by weight of mixture, with amount of biomass of bifidus bacteria making 0.1%; mixing resultant mixture and fermenting during 4-6 hours; mixing ready coagulate; cooling; introducing fruit juice and packaging.

EFFECT: increased nutrient value, reduced processing time and improved organoleptical properties of ready product.