METHOD FOR PRODUCTION OF MIXED FERMENTATION CULTURED MILK PRODUCT Russian patent published in 2014 - IPC A23C9/127 A23C9/13 

FIELD: food industry.

SUBSTANCE: milk mixture standardised in terms of fat weight fraction is prepared, pasteurised, homogenised and cooled to the fermentation temperature. One introduces a direct addition starter represented by a starter culture of LAT LC K and lyophilised DVS culture BB-12 in the immobilised form combined with H31106 vitamin premix. The mixture is ripened, cooled, aged, additionally cooled and packed.

EFFECT: manufacture of a product with improved organoleptic indices, increased nutritive and biological value with pronounced functional properties and a high probiotic activity where the product components, in case of combined usage, strengthen the effect of each other and positively affect the immune system.

3 tbl