FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. The method involves milk standardisation, introduction of whey proteins hydrolysate with hydrolysis degree from 8 to 15%, pectin introduction, homogenisation, pasteurisation, cooling to a fermentation temperature, introduction of a kefir starter, a bacterial concentrate of propionate bacteria or bifidobacteria, stirring, ripening, cooling, ageing, cooling, dispensing and additional cooling.
EFFECT: invention allows to produce a cultured milk product with decreased allergenicity and prevention effect.
1 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF CULTURED MILK PRODUCT FOR DIETARY AND PREVENTIVE ALIMENTATION OF CHILDREN AGED OVER THREE YEARS | 2015 |
|
RU2574208C1 |
| METHOD FOR PRODUCING PROBIOTIC MILK BEVERAGE ENRICHED BY WHEY PROTEINS HYDROLYZATE | 2015 |
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RU2617939C2 |
| KEFIR BIO-BEVERAGE PRODUCTION METHOD | 2010 |
|
RU2447670C2 |
| METHOD FOR PRODUCTION OF YOGHURT WITH REDUCED ALLERGENICITY OF WHEY PROTEINS | 2015 |
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| METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT | 2016 |
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RU2637386C1 |
| METHOD OF PRODUCING CULTURED-MILK PRODUCT "RADUZHNY" | 1998 |
|
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| METHOD FOR PRODUCING A FERMENTED MILK PRODUCT | 2020 |
|
RU2759790C1 |
| METHOD FOR OBTAINING OF SOUR MILK PRODUCT | 2002 |
|
RU2231956C2 |
| METHOD OF PREPARING SYMBIOTIC FERMENTED-MILK PRODUCT "KEFINAR" OR "ZNAKI ZODIAKA" | 1998 |
|
RU2141210C1 |
| METHOD OF PREPARING LACTIC ACID DRINK | 0 |
|
SU1789173A1 |
