METHOD OF PRODUCTION OF CULTURED MILK FOODS Russian patent published in 2008 - IPC A23C23/00 A23C9/12 

FIELD: technology of food products making.

SUBSTANCE: to prepare cultured milk foods, milk mixture is cooked, pasteurised and cooled to fermentation temperature. Then combined ferment is introduced in amount of 3-5% from cultures of bifidum bacteria, propionate bacteria, Bacillus acidophilus and lactococci in ratio of 4:4:0.5:1.5, respectively. Fermentation is carried out at temperature of 32-37°C to create curd with acidity of 90-105°T. After that, curd is dehydrated to achieve mass fraction of moisture of 83-85% in finished product, cooled and packed. Fruit and berry fillers san also be introduced in the product in the amount of 10-15% prior to packing.

EFFECT: reinforcement of product probiotic properties and improvement of its qaulity.

3 tbl, 4 ex