METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT OF YOGHURT TYPE Russian patent published in 2016 - IPC A23C9/123 

FIELD: food industry.

SUBSTANCE: method involves milk standardisation, pasteurisation, homogenisation and cooling obtained mixture to fermentation temperature, fermentation of a starter containing Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophilus and Bifidobacterium bifidum, souring, during which is added dried apricots puree and pumpkin puree at a ratio of 2:1 in an amount of 10-15 wt% and a stabiliser Rondagam AYT 100, stirring, cooling, packaging.

EFFECT: invention enables to obtain a product with a more viscous structure, improves synergetic properties of product, improves organoleptic properties thereof, reduces ripening time and prolongs storage life of finished product.

1 cl, 1 tbl, 2 ex