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

FIELD: food industry.

SUBSTANCE: milk is normalized, and lactitol is introduced in the volume of 7.6-9.5% of the volume of the normalized milk, the lactitol being previously dissolved in the 1/5-1/6 of the volume of the normalized milk heated to a temperature of 40-60 °C, then mixed with the rest of the milk. The mixture is homogenized and pasteurized at a temperature of (95±1) °C for 15-20 seconds. It is cooled to the fermentation temperature of (24±1) °C. The leaven "Kurunga" consisting of bifidobacteria (Bifidobacterium thermacidophilum), lactobacilli (Lactobacillus kefiranofaciens, Lactobacillus bulgaricus, Lactobacillus acidophilus), acetic acid bacteria (Acetobacter lovaniensis), propionic acid bacteria (Propionibacterium acidipropionisi), dairy yeast (Torulopsis Kefir Bejerinck, Saccharomyces cerevisiae) is introduced. The mixture is stirred and soured at a temperature of (24±1) °C up to the formation of a clot with the acidity of 70-80 °T. It is bottled, cooled to a temperature of (4±2) °C and held for the product ripening for (12±1) h.

EFFECT: increasing the prophylactic properties of the cultured milk product, expanding the assortment of synbiotic cultured milk products for functional nutrition.

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