PASTE-LIKE MILK PRODUCT MANUFACTURE METHOD Russian patent published in 2015 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: method envisages 1.5%-fat milk pasteurisation, cooling to 34-35°C, "Maxilact" enzyme introduction, fermentation, introduction of sprouted buckwheat extract and sprouted pea extract taken at a ratio of 2:1 in an amount of 3-5% of the product weight into fermented milk. One performs the produced mixture pasteurisation, cooling to the ripening temperature, the starter introduction and the mixture ripening; the starter is represented by mesophilic lactic streptococci pure cultures, bifidobacteria, taken at a ratio of 1:2 in an amount of 5% of the milk weight. After pressing till moisture content is no more than 80%, one introduces "Lactoflex" and "Iodinated Enzymedilactin-S1" biologically active additives into the produced clot, performs stirring and thermisation; after cooling the curd mass is packaged.

EFFECT: invention allows to manufacture a product with high accessibility and biological value, good taste properties and extended preventive effect.

2 cl, 2 tbl, 2 ex