KEFIR DRINK PRODUCTION METHOD Russian patent published in 2011 - IPC A23C9/127 A23C9/13 

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The method envisages addition of wheat malt extract in an amount of 8% into normalised milk with fat content 1.5%, pasteurised at a temperature of 90 - 94°C, with maintenance during 15-20 sec. The produced milk-vegetable mixture is cooled to 20-25°C, a kefir fungi starter in an amount of 5% is added to it, the mixture is ripened at a temperature of 20-25°C during 8-12 hours, upon ripening completion the milk coagulum is stirred, cooled till temperature is 12-16°C; at this temperature the product is left to maturing during 9-13 hours. Then the product is additionally cooled to a temperature of no more than 8°C and packed.

EFFECT: invention allows to produce a beverage characterised by improved food and biological value.

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