FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Method for production of yoghurt includes pasteurisation of standardised milk mixture at a temperature of 91-97 °C and seasoning for 2-6 minutes, cooling, introduction of transglutaminase enzyme into the milk in the amount of 0.05-0.150 kg per 1000 kg, thorough mixing during 3-10 minutes and seasoning at a temperature of 40-50 °C for 45-65 min, milk mixture fermentation and ripening to pH 4.6-4.4, cooling.
EFFECT: invention allows to manufacture a product with improved stable structure, improved structural-mechanical and rheological properties.
1 cl, 4 ex
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