MARE MILK PRODUCT MANUFACTURE METHOD Russian patent published in 2017 - IPC A23C9/12 A23L21/25 A23C9/13 

FIELD: food industry.

SUBSTANCE: cow milk is ultrasonically heated to 71-84°C for 4 hours, with the following cooling to 20°C. For obtaining the ferment, 3% honey is added in 97% fresh mare milk, stirred and maintained at the temperature of° 21-30°C during the day for intensive fermentation. To the ferment in an amount of 30% the treated cow milk in an amount of 60%, bee honey in an amount of 1%, sugar in an amount of 1%, and boiled water in an amount of 8% are added, and the components are intensively and continuously whipped in a barrel of lime wood using a lime frog for 45 min.

EFFECT: range extension of cultured milk beverages with a delicate aroma and taste.