METHOD FOR YOGHURT ENRICHMENT WITH MINERAL INGREDIENTS Russian patent published in 2013 - IPC A23C9/13 A23C9/123 

FIELD: food industry.

SUBSTANCE: yoghurt production method involves heat treatment of cow milk with fat content of 3.2 % at a temperature of 60-65°C with subsequent introduction of a iodine-containing additive, in the form of laminaria seaweed powder dried and milled into a pulverous condition and in an amount of 0.3-0.5% per 1 litre of milk, and a sweetener in the form of dry stevia extract powder and in an amount of 0.01% per 1 litre of milk. Then the mixture is cooled to 38-40°C with subsequent introduction of a starter in the form of thermophilic lactic streptococcus and Lactobacillus bulgaricum (Streptococcus thermophilus and Lactobacterium bulgaricus) and is ripened during 4-5 hours at a temperature of 38-40°C till homogeneous clot formation.

EFFECT: invention allows to simplify the method and enrich the product with indispensable and dispensable amino acids, vitamins and mineral elements.

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