METHOD FOR PRODUCTION OF PROTEIN CULTURED MILK PRODUCT Russian patent published in 2015 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: method involves pasteurisation of 1.5% fat milk whereto one adds "Maxilact" enzyme (after pasteurised milk cooling to 34-35°C) and performs fermentation during 3 hours. Then into fermented milk one introduces sprouted oat seeds honey extract and sprouted red bean extract; the produced mixture is pasteurised and cooled to the ripening; one introduces a starter represented by FD-DVS XPL-1 direct introduction starter and lyophilised concentrate BK-Altai-LSBifi bifidobacteria. Before ripening, one performs introduction of pulp-containing feijoa juice, proceeding with ripening and pressing. After pressing one introduces "Kumelact" biologically active additives and calamary nerve tissue homogenated in milk into the produced clot, performs stirring and thermisation; after cooling the produced mass is packaged and additionally cooled.

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

2 cl, 2 tbl, 2 ex