METHOD FOR PRODUCTION OF FERMENTED MILK BEVERAGE FROM MILK WHEY Russian patent published in 2016 - IPC A23C21/08 

FIELD: food industry.

SUBSTANCE: method comprises the pasteurisation of whey, cooling down to fermentation temperature of 39-43 °C, making leaven containing Lactobacillus acidophilus strain VKPM B-2846, and Acetobacter lovaniense 143 in a ratio of 3:2, souring for 3.5-6.0 hours, cooling to a temperature of 22-28 °C, making vegetable filler - nectar, spicy and vegetable-based tomato juice and beet juice in a ratio of 2:1 in an amount of 8-10 wt%, mixing, pouring and cooling.

EFFECT: invention improves bioavailability, preventive properties of finished beverage, its digestibility, and improve palatability by making product less pleasant sour taste and longer shelf life.

1 cl, 2 tbl