METHOD OF MANUFACTURING YOGHURT PRODUCT WITH HIGH CONTENT OF KEIFIRAN POLYSACCHARIDE Russian patent published in 2017 - IPC A23C9/123 A23C9/16 

FIELD: food industry.

SUBSTANCE: mixture of milk powder and treated water is prepared. Water for the mixture is subjected to ultrasonic cavitation in the 240 W mode for 3 minutes. The mixture is pasteurized at the temperature of 60±2°C for 15 minutes, filtered and homogenized at the temperature of 45±2°C. The mixture is cooled, the starter is added, fermented, the clot is cooled, stirred and packaged. The mixture is prepared at the following content of components in g per 1000 g of the finished product: skimmed milk powder in the amount of 87.5, starter in the amount of 0.5, water - the rest.

EFFECT: increasing the yield of kefiran polysaccharide in the finished product, obtaining a product with high organoleptic and preventive properties.

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