METHOD FOR PRODUCTION OF PROTEIN CULTURED MILK PRODUCT Russian patent published in 2014 - IPC A23C9/12 A23C17/02 

FIELD: food industry.

SUBSTANCE: milk mixture is prepared from defatted milk and butter milk at a ratio of 1:1-2:1. The milk mixture is pasteurised at a temperature of 90-95°C, maintained during 2.5-3 hours and cooled to a fermentation temperature. A lactic acid microorganisms starter is introduced; the starter is represented by a combined starter of bifidobacteria, lactococci and leuconostoc cultures at a ratio of 3:1:1; the mixture is ripened at a temperature of 30-34°C till formation of a clot with acid content equal to 80-85°T which is dehydrated and cooled.

EFFECT: manufacture of a creamy coloured product with increased nutritive and biological value, a soft crumbly consistency which allows the product to be similar to the Tartar national product kort in terms of organoleptic properties.

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