LOW-FAT YOGHURT PRODUCTION METHOD Russian patent published in 2013 - IPC A23C9/123 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. One prepares a mixture of defatted and dry defatted milk at a temperature of 41-45°C. The mixture is filtered, homogenised, pasteurised at a temperature of 90-94°C with maintenance during 2-8 minutes and is cooled to the fermentation temperature. One introduces a starter of mixture of Lactobacillus bulgaricus and Streptococcus thermophilus cultures at a ratio of 1:4. One performs ripening at a temperature of 40-42°C during 3-4 hours till formation of a clot with acid content equal to 75-80°T. One proceeds with stirring and cooling to 25-30°C. One introduces girasol powder mixed with defatted milk heated to 40-60°C at a ratio of 1:10. Girasol powder and defatted milk are stirred during 10-15 minutes, pasteurised at a temperature of 90-94°C with maintenance during 2-8 minutes, cooled to 25-30°C and "Lactusan" lactulose concentrate and food (amber or malic) acids are added. The produced mixture is cooled to 6±2°C; dispensing is performed. The components are used at the following ratio, weight parts (wt parts): dry defatted milk - 4.8-5.2, a starter based on Lactobacillus bulgaricus and Streptococcus thermophilus pure cultures at a ratio of 1:4 4.97-4.98, girasol powder - 2.0-2.5, "Lactusan" lactulose concentrate - 2.0-2.5, amber or malic acid - 0.02-0.03, defatted milk - balance (up to 100 wt parts).

EFFECT: invention is aimed at the technology simplification, increase of nutritive and biological value of the product, preventive properties range expansion alongside with yoghurt traditional organoleptic indices preservation.

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