FIELD: dairy industry.
SUBSTANCE: invention relates to dairy industry. Method for production of fermented milk bioproduct comprises that a milk and vegetable mixture consisting of milk, 0.3-0.5 % camelina oil and 3-5 % whey protein concentrate is normalised, purified, homogenised, pasteurised and cooled to fermentation temperature. Method includes adding a microbial consortium containing lyophilised concentrate of lactic acid and bifidus bacteria "Bifilact AD” and a concentrate of lactic acid bacillus "KLP" in ratio 1:1, stirring, souring at (37±2) °C for 5-6 hours until content of living cells of lactic acid and bifidus bacteria in bioproduct is 1011 CFU/cm3, stirred, cooled and dispensed.
EFFECT: invention provides a biological product with high nutritional and biological value and preventive and functional properties.
1 cl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING CURDLED MILK | 2023 |
|
RU2813883C1 |
| METHOD FOR PRODUCING FERMENTED MILK ICE CREAM WITH FUNCTIONAL PROPERTIES | 2020 |
|
RU2761657C1 |
| METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT | 2016 |
|
RU2637387C1 |
| FERMENTED MILK PRODUCT AND METHOD FOR PRODUCTION THEREOF | 2004 |
|
RU2264114C1 |
| METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT | 2016 |
|
RU2637386C1 |
| "LONGEVITY" BIOPRODUCT MANUFACTURE METHOD | 2012 |
|
RU2514579C1 |
| PROBIOTIC SOUR CREAM PRODUCTION METHOD | 2014 |
|
RU2549709C1 |
| SYNBIOTIC COMPOSITION FOR CORRECTION OF INTESTINAL TRACT MICROBIOCENOSIS ABNORMALITIES AND ENHANCEMENT OF ORGANISM GENERAL RESISTIVITY AND ITS PRODUCTION METHODS (VERSIONS) | 2006 |
|
RU2426438C2 |
| METHOD OF PREPARING SYMBIOTIC LACTIC GELIFICATED PRODUCT | 2000 |
|
RU2175192C1 |
| METHOD FOR PRODUCTION OF GRANULATED CURD | 2014 |
|
RU2554469C1 |
