FIELD: food industry.
SUBSTANCE: method envisages formulation of a milk mixture of defatted milk and a cheese whey concentrate produced by way of ultrafiltration at a ratio of 1:1-2:1, pasteurisation, cooling, introduction of a combined starter containing acidophilous bacteria, a kefir fungi starter and propionic acid bacteria at a ratio of 0.5:2:2.5 respectively. The milk mixture is ripened at a temperature of 30-32°C during 6-8 hours till formation of a clot with acid content equal to 70-85°T.
EFFECT: invention allows to enforce probiotic properties and enhance biological value of the product.
2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF CULTURED MILK FOODS | 2006 |
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RU2332019C1 |
| METHOD FOR PRODUCING PROBIOTIC MILK BEVERAGE ENRICHED BY WHEY PROTEINS HYDROLYZATE | 2015 |
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| SYMBIOTIC CULTURED MILK PRODUCT PRODUCTION METHOD | 2010 |
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RU2451451C2 |
| METHOD OF PRODUCING CURDLED MILK | 2023 |
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RU2813883C1 |
| METHOD FOR PRODUCING OF SOUR MILK DRINK AND SOUR MILK DRINK PRODUCED BY THE SAME METHOD | 2005 |
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RU2303877C2 |
| METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT | 2016 |
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RU2637386C1 |
| LACTOBACILLUS GALLINARUM VKPM V - 10131 STRAIN USED TO PRODUCE FERMENTED MILK PRODUCTS | 2010 |
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RU2449011C2 |
| METHOD FOR PRODUCING A FERMENTED MILK PRODUCT | 2020 |
|
RU2759790C1 |
| METHOD OF PREPARING SYMBIOTIC FERMENTED-MILK PRODUCT "KEFINAR" OR "ZNAKI ZODIAKA" | 1998 |
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RU2141210C1 |
