FIELD: food industry.
SUBSTANCE: invention relates to dairy industry, in particular to methods of production of fermented milk drinks. Cow milk is cleaned, its acidity and acidity of its ferment are determined, the ferment containing L. bulgaricum, L. thermophilus, L. acidophilus and L. cremoris is added, the ferment is mixed with the milk at a ratio of 1:19, it is shaken for 28-30 minutes, maturated, shaken again for 5-6 minutes, poured into containers and kept at a temperature of 15-35°C during 21.5-22 hours up to acidity 95±16.2°T.
EFFECT: invention enables to improve sensory characteristics of the drink and improve its biological value.
2 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING FERMENTED MILK BEVERAGE CHEGEN IN INDUSTRIAL CONDITIONS | 2017 |
|
RU2663346C1 |
| METHOD FOR PRODUCTION OF CURDLED MILK FROM BUTTERMILK | 2012 |
|
RU2529963C2 |
| METHOD OF SOUR MILK DRINK MANUFACTURING | 2006 |
|
RU2341092C2 |
| METHOD FOR PRODUCTION OF MIXED FERMENTATION FERMENTED MILK BEVERAGE BASED ON GOAT MILK AND DAIRY SERUM | 2016 |
|
RU2646157C1 |
| "LAKOMKA" SOUR CREAM PRODUCTION METHOD | 2011 |
|
RU2480017C2 |
| CULTURED MILK PRODUCT MANUFACTURE METHOD | 2011 |
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| METHOD FOR PRODUCTION OF YOGHURT | 2015 |
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RU2586487C1 |
| METHOD FOR PRODUCTION OF BIFIDO-CONTAINING CULTURED MILK PRODUCT ENRICHED WITH PREBIOTIC | 2010 |
|
RU2447669C1 |
| METHOD FOR PRODUCING FERMENTED MILK PRODUCT | 2020 |
|
RU2746523C1 |
| METHOD FOR PRODUCTION OF SYNBIOTIC FUNCTIONAL FERMENTED MILK PRODUCT | 2014 |
|
RU2597980C2 |
