"DRINKING CURD" CULTURED MILK PRODUCT AND ITS PRODUCTION METHOD Russian patent published in 2014 - IPC A23C19/76 A23C9/12 

FIELD: food industry.

SUBSTANCE: method involves milk preparation, standardisation till fat content is within the range of 1.0-2.5% with heating up to 40-50°C, cream separation, the standardised mixture pasteurisation at a temperature of 90-94°C with maintenance during 30-300 s, further cooling to the fermentation temperature, fermentation with pure cultures of lactic acid microorganisms, ripening till clot formation, clot stirring during 10-20 minutes till homogeneous consistency, heating up to the pressing temperature, pressing by way of nanofiltration or ultrafiltration or microfiltration or separation or reverse osmosis in a closed flow at pH control, permeate separation and the product isolation. The manufactured product is subjected to homogenisation under a pressure of 8-15 MPa at a temperature of 40-60°C, cooling to a temperature equal to 12-15°C in a closed flow and packing. The cultured milk product is prepared by the said method.

EFFECT: invention allows to manufacture a cultured milk product with properties of curd rich in vitamins and microelements, with tender stable consistency and pleasant taste, to enhance the product digestibility and to expand the age range of consumers.

7 cl, 2 ex