METHOD FOR PRODUCTION OF FERMENTED MILK BEVERAGE FROM MILK WHEY Russian patent published in 2016 - IPC A23C21/00 

FIELD: food industry.

SUBSTANCE: method for production of cultured milk drink from milk whey includes whey pasteurisation, cooling to fermentation temperature 39-43 °C, introduction of biologically active additive "Selenpropioniks" in an amount of 5-7 wt% and a starter containing Lactobacillus acidophilus-VKPM V-6007 and strain Acetobacter lovaniense 143 in ratio 4:2, ripening during 3.5-6.0 hours, cooling to temperature of 22-28 °C, introduction of vegetable filler i.e. apricot juice and carrot powder in ratio 3:2 in an amount of 8-10 wt% , stirring, bottling and cooling.

EFFECT: invention allows to enhance biological value and preventive properties of the finished product, its digestibility, as well as enhance taste qualities, namely to impart a pleasant less sour taste, and increase storage life.

1 cl, 2 tbl, 2 ex