METHOD FOR PRODUCING FERMENTED MILK PRODUCT FROM CONCENTRATES OF SECONDARY RAW MILK Russian patent published in 2016 - IPC A23C23/00 A23C9/133 A23C21/00 A23C17/00 

FIELD: food industry.

SUBSTANCE: method envisages preparation of a milk mixture from buttermilk concentrate and skimmed whey concentrate produced by nano-filtration method at a ratio of 1:1 - 3:1, pasteurisation, cooling and introduction of a starter culture consisting of Lactobacillus bulgaricus, Streptococcus salivarius subsp. thermophilus and Bifidobacterium bifidum at a ratio of 1:4:2. Milk mixture fermentation is carried out at a temperature of 37±1°C during 4-5 hours till formation of a clot with acidity of 90-100°T, then the mixture is cooled, berry filler is introduced, the mixture is stirred and packed.

EFFECT: invention allows to enhance the biological value and quality of the ready product due to an increased content of easily digestible whey proteins and total protein in the mixture, to reduce caloric content and cost of the product due to usage of whey and buttermilk, to improve the product organoleptic properties and ensure the rational use of secondary milk raw material.

1 cl, 4 tbl, 2 ex