METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT Russian patent published in 2017 - IPC A23C9/12 A23C9/13 

FIELD: food industry.

SUBSTANCE: method includes normalizing a milk mix to the fat content of 1.0%, adding the stabiliser "Stabimuls MRH 200" in an amount of 1.0-2.0 wt % and a protein additive represented by buttermilk powder in an amount of 6.5-7 wt %, heat treatment, homogenization, cooling the resulting mixture to the fermentation temperature, introducing a ferment comprising Streptococcus thermophilus, Lactobacillus acidophilus and Enterococcus faecium, fermentation, mixing, cooling, bottling.

EFFECT: increasing the nutritional and biological value of the product, improving its dietary properties, organoleptic indices and digestibility, reducing the energy value of the finished product and increasing its shelf life.

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