FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. The method envisages introduction of a starter of lyophilised concentrate of BK-Altai-LSBifi cultured milk and bifidobacteria into the prepared milk base, stirring and addition of preliminarily prepared parsnip and tumeric, stirring, packaging into a consumer container and ripening in a thermostatically controlled chamber during 6-7 hours at a temperature of 37±1°C till production of curd clot and till achievement of a titratable acidity equal to 70-75°T.
EFFECT: invention allows to manufacture a product with high organoleptic, physical-chemical and microbiological indices, increased nutritive value and vitamin-and-mineral composition.
2 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT WITH INCREASED IODINE CONTENT | 2012 |
|
RU2506801C1 |
| METHOD FOR PRODUCTION OF ENRICHED FERMENTED MILK BIOPRODUCT | 2014 |
|
RU2579691C1 |
| METHOD OF PRODUCING FERMENTED MILK BIOPRODUCT | 2015 |
|
RU2580034C1 |
| METHOD FOR PRODUCTION OF PROTEIN CULTURED MILK PRODUCT | 2015 |
|
RU2569190C1 |
| CHEESE PRODUCT MANUFACTURE METHOD | 2015 |
|
RU2567285C1 |
| FERMENTED MILK PRODUCT AND METHOD FOR PRODUCTION THEREOF | 2014 |
|
RU2599442C2 |
| METHOD FOR PRODUCTION OF A COMPOSITION OF A FERMENTED MILK PRODUCT WITH AN INCREASED IODINE CONTENT WITH THE ADDITION OF AN IODIZED FOOD COMPOSITE | 2021 |
|
RU2764894C1 |
| CURD CREAM PRODUCTION METHOD | 2015 |
|
RU2569192C1 |
| WHIPPED MILK-AND-PROTEIN PRODUCT MANUFACTURE METHOD | 2015 |
|
RU2569191C1 |
| KEFIR BIO-BEVERAGE PRODUCTION METHOD | 2010 |
|
RU2447670C2 |
