METHOD FOR PRODUCTION OF YOGHURT WITH SYNBIOTIC PROPERTIES Russian patent published in 2013 - IPC A23C9/123 

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry, in particular, to production of functional purpose cultured milk products. The method is as follows: one introduces a prebiotic filler (represented by fucose-containing additive with weight fraction of dry substances equal to 20% in an amount of 5% of the ready product weight) and a carboxymethylcellulose stabiliser (in an amount of 0.5% of the ready product weight) into the milk raw material normalised in terms of fat and dry substances; one heats the produced mixture up to 38-40°C and maintains during 1 hour for the stabiliser swelling. Then the mixture is homogenised, pasteurised, cooled to the fermentation temperature, ripened with a direct addition starter represented by lyophilised culture YO-MIX 511 LYO prepared on pure cultures of Lactobacillus bulgaricus and thermophylic streptococcus; after ripening the mixture is cooled and dispensed.

EFFECT: invention allows to improve the product functional-and-technological properties, in particular - rheological characteristics, to ensure the product stability during storage, selective stimulation of growth, to enhance the digestive tract standard microflora biological activity resulting from pre- and -probiotics presence, to enhance nutritive value and to impart a functional purpose to the product.

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