METHOD FOR MANUFACTURE OF "RIPE TAR" CULTURED MILK PRODUCT Russian patent published in 2014 - IPC A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The method envisages milk raw material thermal treatment by way of pasteurisation at a temperature of 90±2°C with maintenance for up to 10 minutes, cooling to a fermentation temperature equal to 37±2°C, ripening during 10-12 hours with subsequent ageing at a temperature of 10-12°C during 2-3 months till Turner acidity is equal to 85° - 130°. The vegetal additive is represented by berries or milled dry common wormwood leaves with moisture content equal to 13% in an amount up to 5%. Then one performs cooling to a temperature equal to 3-8°C, dispensing into polystyrene or polypropylene bottles and freezing at a temperature no higher than minus 30°C.

EFFECT: invention allows to enhance nutritive and biological value of the product with long storage life in the frozen form.

1 dwg, 3 tbl