METHOD FOR PRODUCTION OF FERMENTED MILK BEVERAGE Russian patent published in 2016 - IPC A23C9/12 

FIELD: food industry.

SUBSTANCE: invention is intended for use in producing fermented milk beverages with improved properties and can be used in dairy industry. When making beverage, protein-fat mixture is emulsified, pasteurised, chilled to fermentation temperature, followed by adding a polymalt extract of corn, oats, wheat enriched with extract of malt sprouts. Starter containing bifidus bacteria and starter containing lactic acid bacilli are simultaneously added. Bifidus bacteria used are Bifidobacterium bifidum 8₃ strain, and of lactic acid bacilli is prepared on pure cultures mixture of two strains Lactobacterium bulgaricum 7_n and 24, taken in equal quantities. Starters are spent in certain proportions.

EFFECT: fermented milk beverage produced by this method has high nutritive and biological value, good organoleptic properties and positively affects gastrointestinal tract.

1 cl