METHOD FOR PRODUCTION OF FERMENTED MILK PRODUCT Russian patent published in 2016 - IPC A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method includes normalising milk, pasteurisation, homogenisation and cooling resulting mixture to fermentation temperature, fermentation starter culture comprising Streptococcus thermophilus strain 15, strain Acetobacter aceti PD-10, strain Bifidobacterium adolescentis MC 42 in a ratio of 1:0.8:2, souring, during which is introduced a stabiliser - food starch “THERMFLO” in an amount of 0.5 wt%, pear puree and blueberry puree in a ratio of 3:1 in an amount of 5-10 wt%, mixing, cooling, packaging and further cooling.

EFFECT: invention enables to obtain a product with a more viscous structure, improves organoleptic properties, enhances preventive and synergetic properties of product, reduces ripening time and prolongs storage life of ready product without whey separation.

1 cl, 1 tbl