METHOD FOR PRODUCTION OF FERMENTED MILK PRODUCT WITH NATURAL VITAMIN K2 (VERSIONS) AND CULTURED MILK PRODUCT OBTAINED USING SAID METHOD Russian patent published in 2016 - IPC A23C9/12 A23C9/158 A23C19/76 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in producing fermented milk products enriched with natural vitamin K2. Method of producing fermented milk product involves preparing a mixture by successive normalisation on protein and fat, homogenising and pasteurising. Milk mixture cooled to souring temperature is mixed with leaven to the mixture, consisting of a mixture of Lactococcus Cremoris bacteria and Lactococcus Lactis or additionally probiotic cultures. Milk mixture is soured to pH 4.4-4.8, cooled to 10-12°C, soured mixture is saturated with air, maintained at least for 1 hour and fermented milk product is cooled to storage temperature. Also disclosed is a fermented milk product produced using said method. For production of curd soured milk mixture after holding is subjected to ultrafiltration.

EFFECT: method enables to produce a fermented milk product with at least 1 5/10 times more vitamin K2 content with high stability of quality and organoleptic properties.

7 cl, 3 dwg, 10 ex