CULTURED MILK PRODUCT MANUFACTURE METHOD Russian patent published in 2013 - IPC A23C9/12 A23C9/13 A23C9/133 

FIELD: food industry.

SUBSTANCE: method involves milk raw material standardisation, pasteurisation, cooling to 37-45°C, introduction of a starter containing lactic streptococci and lactococci in an amount of 10-90% of the total volume of the starter and synbiotic liquid concentrate of bifidobacteria with titre no less than 10¹⁰ col/ml in an amount of 1.0-2.5% of the milk volume. Then one performs stirring during 20-30 minutes, dispensing and ripening in thermal chambers at a temperature of 37-42°C during 2.5-4 hours; alternatively one performs ripening before the product dispensing during 2.5-6 hours at a temperature of 37-42°C sec with subsequent cooling to 25-29°C, stirring during 10-15 minutes and dispensing.

EFFECT: invention allows to manufacture a product with improved organoleptic properties and pronounced preventive action on gut microflora due to introduction of functional food ingredients, with enhanced microbiological safety due to the ripening period reduction.

4 cl, 1 tbl, 13 ex