METHOD FOR PRODUCTION OF FROZEN YOGHURT WITH SYNBIOTIC PROPERTIES Russian patent published in 2011 - IPC A23C9/13 

FIELD: food industry.

SUBSTANCE: method involves standardisation of milk raw material represented by whole milk, dry skimmed milk, pasteurisation, cooling to the temperature of souring, YO-MTX 511 LYO ferment introduction, ripening, cooling, introduction of a filler represented by pumpkin puree, a sweetener represented by tagatose containing a sweetener with 20% of weight fraction of dry substances, introduction of Palsgaard 5913 stabiliser, homogenisation, freezing and hardening.

EFFECT: invention allows to improve quality of the product, its organoleptic characteristics, enhance nutritive value and impart synbiotic properties to it.

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