SYNBIOTIC PRODUCT PREPARATION METHOD Russian patent published in 2012 - IPC A23C9/12 A23C9/13 

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The synbiotic cultured milk product preparation method involves mixing whey proteins microparticulate with defatted milk, dry defatted milk and alcohol grain, heating up to fermentation temperature t=(42±2)°C, introduction of a starter consisting of Streptococcus thermophilus, Lactobacillus delbruecki subsp.bulgaricus, Bifidobacterium bifidum, fermentation during 4 hours at t=(42±2)°C till acidity is 85-90°T, cooling down to t=4-6°C, bottling and packing; the initial components content is as follows (kg per 1 ton of the product): whey proteins microparticulate - 627.0-641.0, defatted milk -267.8-273.8, dry defatted milk - 45.0, alcohol grain - 60-40.0, starter - 0.2.

EFFECT: invention allows to enhance biological value of the product, reduce caloric content, remove saturated fatty acids from the product, impart synbiotic properties to the product, improve its organoleptic properties, enrich the product with full value well-balanced protein.

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