METHOD FOR PRODUCTION OF YOGHURT WITH FUNCTIONAL PROPERTIES Russian patent published in 2014 - IPC A23C9/123 

FIELD: food industry.

SUBSTANCE: method envisages milk standardisation and bactofugation, simultaneous introduction of a complex stabilising system (hydrocolloids) and a sweetening component into standardised milk, the mixture homogenisation, pasteurisation at a temperature of 94-98°C with maintenance during 2-10 minutes, cooling to 32-43°C, introduction of a starter represented by a direct addition cultures combination. Then one performs the produced mixture ripening till pH value is equal to 4.0-4.55 during 4-7 hours, cooling, fruit filler introduction, the mixture thermisation at a temperature of 55-62°C with maintenance during 10-30 s, cooling to a temperature equal to 18-22°C, creatine introduction in an amount of 8-10 kg, packing and additional cooling during 8-16 hours; after the mixture cooling to a temperature equal to 32-43°C one introduces beestings (preliminarily thermised at a temperature of 45-55°C with maintenance during 2-10 minutes) in an amount of 10-30% of the mixture weight.

EFFECT: invention allows to produce yoghurt with properties of a wide range of functional action.

5 tbl