METHOD FOR OBTAINING DAIRY FUNCTIONAL PRODUCT Russian patent published in 2017 - IPC A23C9/12 A23C9/133 

FIELD: food industry.

SUBSTANCE: method includes acceptance of raw milk, assessment of its quality, cooling to 2-6°C, cleaning, reservation for no more than 12 hours at the temperature of 2-6°C, normalization by fat and mixing with vegetable pumpkin powder, or beet powder, or Jerusalem artichoke powder, or carrot powder in the amount of 2-3% of the milk weight. Thereinafter the mixture is heated to the temperature of 70-75°C, homogenized at the temperature of 70-75°C and the pressure of 10-15 MPa, pasteurized at 85C° for 5 minutes and cooled to the fermentation temperature of 37°C. The probiotic leaven "Bifilact-Pro" is introduced in the amount of 3-5% of the mass of mixture of milk and vegetable powder, fermented for 6-7 hours at 37±2°C to the clot pH of 4.5 and the titratable acidity of 70-85°T, cooled to 16-18°C and poured into consumer containers up to 1 l. After that, recooling and storage at the temperature of 2-6°C are carried out.

EFFECT: method allows to increase the pre- and probiotic properties of the finished product, to improve its organoleptic indices, to intensify the fermentation process and to shorten the process cycle.

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