METHOD FOR PRODUCING OF KOUMISS FROM COW MILK Russian patent published in 2008 - IPC A23C9/127 

FIELD: food-processing industry.

SUBSTANCE: method involves mixing milk, water and condensed cheese whey with weight part of dry substances of 40% in an amount of 18.2% by total weight of mixture; pasteurizing resulted mixture at temperature of 80 C during 5 min and cooling to temperature of 45 C; introducing vitamin C into resulted mixture in an amount of 0.02 wt% by total weight of mixture, laboratory enzyme produced by introducing mixture of cultures into milk and holding therein at temperature of 28 C until acidity reaches 100 T, said mixture of cultures including Lactobacterium bulgaricum, Lactobacterium acidophilum and yeast Saccharomyces lactis, in an amount of 20% by total weight of mixture; introducing oats decoction in an amount of 5.0-15.0 wt% by total weight of mixture and extract of green tea in an amount of 0.8-1.2 wt% by total weight of mixture; fermenting resulted mixture at temperature of 28 C while continuously mixing until acidity reaches 75 T.

EFFECT: increased immune stimulating effect of koumiss enhancing non-specific immune resistance enabling an increase in non-specific resistance of organism.

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