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

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used for manufacturing yoghurt. Method provides for milk standartisation, its bactofugation, adding hydrocolloids of complex stabilising system and sweetening component, mixture homogenisation, pasteurisation at 94-98°C with extraction of 2-10 minutes, cooling till 32-43°C, adding of starter. Direct adding cultures combination is used as starter. After that obtained mixture is soured till pH 4.0-4.55 during 4-7 hours, cooled down, fruit filler is added in a stream, mixture thermal treatment is performed at 55-62°C with extraction of 10-30 seconds, it is cooled down till 18-22°C. Creatine is added in quantity 8-10 kilos. Then mixture is further cooled down during 8-16 hours.

EFFECT: invention allows to decrease of labour intensity of manufacturing process, obtain yoghurt with ergogenic properties, increased storage time.

5 tbl