CULTURED MILK PRODUCT OBTAINING METHOD Russian patent published in 2017 - IPC A23C9/12 A23C9/13 

FIELD: food industry.

SUBSTANCE: method to obtain a cultured milk product includes milk cleaning, normalization, homogenization, pasteurization, cooling to the fermentation temperature, introducing a functional additive, fermentation, ripening, cooling, and bottling. Wherein the functional additive is represented by flour from amaranth seeds in the amount of 1.5-3.0% of the milk volume and the aqueous extract of non-starch polysaccharides from flax seeds, obtained by grinding the flax seeds to the particle size of 0.4-0.8 mm, pouring with water with the temperature of 95-100°C at theratio of 1:20, holding for 2-4 hours, filtration and separating the opaque gel-like extract in the amount of 10.0 -15.0% of the milk volume. The fermentation is carried out with a ferment consisting of the mixture of probiotic strains of lactic acid bacteria Lactobacillus brevis 105 VKPM B-2429, Lactobacillus buchneri pSL212 B-5812 and Lactococcus lactis subsp. Lactis 1069 VKPM B-2014, taken at the ratio of 1:1:1, in the amount of 1.0-3.0% of the volume of the resulting milk mixture, at the temperature of 30-32°C for 6-8 hours to the acidity of 80-90°T.

EFFECT: method will allow to increase the number of viable cells of the probiotic culture, to improve the structural and mechanical properties of the finished product, and to enrich it with functional ingredients.

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