METHOD FOR PRODUCING PROBIOTIC MILK BEVERAGE ENRICHED BY WHEY PROTEINS HYDROLYZATE Russian patent published in 2017 - IPC A23C9/123 A23C9/14 A23C17/00 

FIELD: food industry.

SUBSTANCE: whey proteins hydrolyzate with residual antigenicity of not more than 0.1% and the deep hydrolysis degree of not less than 60% is introduced in the amount of 1-3% in the milk mixture represented by buttermilk and skim milk taken at the ratio of 1:1. The mixture is pasteurized at the temperature of (92±2)°C with the holding for 5 min. The mixture is cooled to the fermentation temperature. Leaven is introduced, which is represented by probiotic lactic acid bacteria of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacteria, at the ratio of 2:1:1, providing in the final product the cell content of at least 10⁷ CFU/cm³. It is fermented, stirred and cooled to the ripening temperature. Next comes the maturing, bottling and aftercooling.

EFFECT: invention provides obtaining a low-fat product with probiotic properties, intended for specialized and diet nutrition and for preventing various degrees of protein-energy malnutrition.

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