PRODUCTION METHOD OF YOGHURT Russian patent published in 2009 - IPC A23C9/123 

FIELD: food products.

SUBSTANCE: method includes preparation of mixture from fat-free milk, skim milk powder and sugar, mixture cleaning at the temperature of 41-45°C, pasteurisation of the mixture at the temperature of 95-99°C, proving during 40-60 minutes, cooling down to the temperature of souring 40-42°C, adding of the ferment based on pure cultures of Lactobacterium bulgaricus and Streptococcus thermophilus Fermentation is carried out to create curd with acidity of 75-85°T, then mixing is performed. After that, the curd is cooled down to the temperature 25-30°C, filler is introduced. The filler is pumpkin puree, obtained by premixing of pumpkin powder and fat-free milk heated up to 60°C in the ratio 1:12-1:15, following pasteurisation at the temperature 95-99°C, proving during 40-60 minutes and cooling down to the curd temperature of 25-30°C. After that obtained yoghurt is mixed, cooled down and bottled.

EFFECT: improvement of food value, increase of yoghurt preventive properties due to introducing of food fibers and fillers containing pectin.

2 tbl, 3 ex