RYAZHENKA PRODUCTION METHOD Russian patent published in 2012 - IPC A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and may be used at production of ryazhenka enriched with a biologically active additive. The ryazhenka production method involves standardisation of dairy raw material, purification, homogenisation, pasteurisation at a temperature of 94-100°C during 40-60 minutes, cooling to the fermentation temperature, introduction of "Ljutsevita" biologically active additive in the form of powder with moisture content equal to 5% (in an amount of 0.1 kg per 100 kg of the standardised mixture) and a starter (in an amount of 3-5 kg per 100 kg of the standardised mixture), ripening during 2-5 h at a temperature of 41-45°C till solid clot formation with acidity equal to 65-80°T.

EFFECT: invention allows to improve organoleptic properties of ryazhenka, enhance its biological and food value, improve developmental character of microflora as well as reduce the process of ryazhenka ripening.

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