YOGHURT Russian patent published in 2016 - IPC A23C9/133 

FIELD: food industry.

SUBSTANCE: yoghurt contains whole milk in an amount of 75.452-75.4619%, defatted milk in an amount of 19.537-20.0461%, vegetal initial additive represented by beet-roots succades in an amount of 4.5-5.0%, a direct introduction starter represented by pure cultures of thermophylic streptococcus and Lactobacillus bulgaricus in an amount of 0.001-0.002%. The said components are expressed in terms of wt %.

EFFECT: manufacture of a product with increased nutritive and biological value with simultaneous storage life increase.

3 tbl