METHOD OF MANUFACTURING FERMENTED PRODUCT OUT OF BUTTERMILK Russian patent published in 2010 - IPC A23C17/02 

FIELD: food industry.

SUBSTANCE: method involves concentrating buttermilk by means of evaporation so the dry solids content is 10-14%, pasteurising buttermilk, cooling it to fermentation temperature and introducing ferment. At the same time, after concentration, sweetening ingredient or granulated sugar is added into buttermilk and for ferment, cultures of microorganisms Lactobacterium bulgaricum, Streptococcus thermophilum and Bifidobacterium bifidum immobilised on a mixture of gelatin and pectin are used. The mixture is held at 36-38°C for 2-3 hours, vegetable ingredient is added, it is stirred, packaged, cooled to 6±2°C and jellified for 30-36 hours. For a vegetable ingredient, it is possible to use cranberry or honeysuckle or mint. For a sweetening ingredient it is possible to use aspasvit - STS Flora or aspasvit - TS 100.

EFFECT: method enables to improve organoleptical characteristics of the product, prolong its shelf life preserving probiotic properties and give the product antiradiation characteristics.

3 cl, 4 tbl, 2 ex