METHOD FOR PRODUCTION OF BIFIDO-CONTAINING CULTURED MILK PRODUCT ENRICHED WITH PREBIOTIC Russian patent published in 2012 - IPC A23C9/127 A61K35/74 

FIELD: food industry.

SUBSTANCE: invention may be used in production of cultured milk products of functional and dietary purpose. One purifies raw milk and normalises it in terms of fat content and prepares a base whereto prepared "Lavitol arabinogalactan" food additive is added in an amount of 2.5% of the base weight. Preparation is performed by way of dissolution of the food additive in a small quantity of the base at a temperature of 20±5°C with maintenance during 25±3 minutes. The produced mixture is homogenised, pasteurised and cooled to a fermentation temperature. One introduces a starter consisting of Streptococcus thermophilus, Lactobacillus delbrueckii bulgaricum subspecies and Bifidobacterium breve at a ratio of 2:1:1 in an amount of 5%, performs stirring and ripening during 6 hours till formation of a clot with acidity equal to 75-85°T. The product is cooled to a temperature of 25±5°C; fruit-and-berry syrup is introduced in an amount of 15% of the ripened product weight; the product is stirred and additionally cooled in a refrigeration camber to 4±2°C.

EFFECT: invention allows to increase the quantity of bifidus and lactic bacteria cells, improve structural and mechanical properties of the ready product, enrich it with food fibres, microelements and vitamins.

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