METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT WITH WHEY PROTEIN MICROPARTICULATE Russian patent published in 2017 - IPC A23C9/12 A23C9/123 A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method comprises cooling whole milk after homogenisation and pasteurisation to temperature of 38–40 °C, introduction of whey protein microparticulate, obtained by modifying composition and properties of curd-whey, granular sugar and starter, prepared on pure cultures of Lactobacillus bulgaricus and thermophylic streptococcus. Mixture is stirred and left to rest for 2.5–3 hours until formation of clot with acidity 85–90 °T. After fermentation product is cooled, dispensed and delivered for storage. Product is prepared with following ratio of ingredients, wt%: whole milk with weight fraction of fat 3.2–78.0; whey protein microparticulate – 10.0; granular sugar – 7.0; starter – 5.0.

EFFECT: invention enhances biological value of product, enriches it with whey proteins, improves its functional-processing properties, in particular rheological properties, and provides a product with a stable structure during storage.

1 cl, 4 tbl, 2 ex