METHOD OF PRODUCTION OF CULTURED MILK FOODS Russian patent published in 2010 - IPC A23C9/12 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry, namely to production of cultured milk products for functional feeding. The method involves milk normalisation and purification, homogenisation, pasteurisation, chilling to starting temperature, addition of fry ferment represented by a consortium of probiotic organisms consisting of KP propionate bacteria concentrate and KSBT bacterial concentrate for yoghurt, curdled milk, "Snezhok" drink, fermentation at a 32-38°C temperature during 5-7 h till acidity is 92-100°T.

EFFECT: invention enables fermentation period reduction and improvement of probiotic and biotechnological properties.

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