METHOD FOR PRODUCTION OF PROTEIN FERMENTED MILK PRODUCT Russian patent published in 2016 - IPC A23C19/76 A23C23/00 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method for production of protein cultured milk product involves preparation of milk mixture consisting of milk and butter milk at ratio of 1:1-1:3, which is pasteurised, chilled to fermentation temperature and combined starter of bifidobacteria and lactococci in amount of 3-5% to volume of mixture is introduced. Then mixture is ripening, clot is dehydrated and cooled. After that, additionally added 10% fat cream, fermented starter F DVS ABY-3-Probio-Tec™ in immobilised form in amount of 25% of ready product weight, amino acid L-histidine, food additive "Keltrol^®". Mixture is stirred and additionally cooled.

EFFECT: protein cultured milk product has high nutritive and biological value, high probiotic and functional properties, as well as high organoleptic indices.

1 cl, 2 tbl