FIELD: food products, dairy industry.
SUBSTANCE: invention relates to dairy industry and can be used for manufacturing fermented milk beverage. The method involves standardisation of milk, addition of dry bifidogenic concentrate obtained from secondary milk raw material in the amount of 1,5-2,5%, homogenisation. Then the obtained standardised mix is heated, mixed, cooled down to the souring temperature, fermented and cooled. The invention allows manufacturing fermented milk beverage with organoleptical properties equivalent to those of ryazhenka and having bifidogenic properties along with reducing power demands for the product manufacturing.
EFFECT: manufacturing of fermented milk beverage with bifidogenic properties along with reducing power demands for the product manufacturing.
3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF CULTURED MILK DRINK WITH BIFIDOGENIC CONCENTRATE | 2009 |
|
RU2422024C1 |
| RYAZHENKA PRODUCTION METHOD | 2010 |
|
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|
RU2426437C1 |
| METHOD OF SOUR MILK DRINK MANUFACTURING | 2006 |
|
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| METHOD FOR PRODUCING RYAZHENKA AND RYAZHENKA FOR CHILDREN | 2015 |
|
RU2653446C2 |
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|
RU2647770C1 |
| LOW-FAT YOGHURT PRODUCTION METHOD | 2011 |
|
RU2490917C2 |
| CULTURED MILK BEVERAGE PRODUCTION METHOD | 2011 |
|
RU2477051C2 |
| METHOD FOR PRODUCING A FERMENTED MILK PRODUCT | 2020 |
|
RU2759790C1 |
