METHOD FOR PRODUCTION OF YOGHURT WITH REDUCED ALLERGENICITY OF WHEY PROTEINS Russian patent published in 2016 - IPC A23C9/127 A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method for production of yoghurt with reduced allergenicity of whey proteins is characterised by that milk is standardised on weight ratio of fat to 2.41 %, introduction of whey protein hydrolysate with hydrolysis degree 10.58±0.32 % and residual antigenicity of not more than 0.1 % in amount of 15 % to weight of standardised mixture, a Hamulsion stabiliser RUYFR 1 in an amount of 1.4 % of standardised mixture, granulated sugar and water is added in amount required to obtain 1,000 kg of standardised mixture then, homogenisation of produced mixture to a homogeneous state at temperature of 60±5 °C, R=15±5 MPa for 10 minutes, pasteurised at 95 °C for 5 minutes, cooled to fermentation temperature 40±2 °C, adding a starter F-DVS Yo-Flex Mild 1.0 in an amount of 0.02 % of standardised mixture, ripening to clot pH 4.5-4.7, then cooling with periodic stirring to 6±2 °C and delivered ready product for bottling and storage at temperature 4±2 °C.

EFFECT: invention enables to manufacture a product with low whey proteins allergenicity with high nutritive and biological value, intensify process of production.

1 cl, 2 tbl