FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS AND THEIR PRODUCTION METHODS Russian patent published in 2011 - IPC A23C9/12 

FIELD: food industry.

SUBSTANCE: group of inventions related to a method for production of non-solid yoghurt of a source material envisaging a stage of addition of starters containing approximately 4·10⁶ - 1·10⁷ bifidobacteria per 1 ml of source material to the possibly pasteurised source material to produce an inoculated material. The one proceeds with the inoculated material fermentation stage so that temperature at fermentation commencement and termination is approximately 36 - 38°C and approximately 37 - 39°C accordingly, fermentation time being approximately 8 - 11 hours to produce a fermented material. Then one proceeds with the fermented material preliminary chilling stage so that preliminary chilling time and temperature are approximately 1 h 30 min - 2 h and approximately 4 - 18°C, accordingly to produce a preliminarily chilled material. Then one proceeds with the preliminarily chilled material storage stage so that storage period is less than approximately 15 to produce a material having undergone storage and the stage of final chilling of the material having undergone storage so that temperature at final chilling commencement and termination is less than 21°C and approximately 2 - 6°C accordingly to produce non-solid yoghurt. The non-solid yoghurt produced in accordance with the method specified contains starters including Lactobacillus delbrueckii bulgaricus species lactic acid bacteria and Streptococcus thermophilus species bacteria that are in a symbiosis relation with each other, the product concerned containing bifidobacteria in an amount of approximately 5·10⁷ , in particular - more than 10⁸ per 1 g of yoghurt.

EFFECT: invention enables enhancement of bifidobacteria resistance and rate of survival in the product due to regulation of the parametres of temperature, time and initial population of bifidobacteria within the ranges specified.

29 cl, 3 dwg, 2 tbl, 5 ex