PRODUCTION METHOD OF YOGHURT WITH FUNCTIONAL PROPERTIES Russian patent published in 2017 - IPC A23C9/123 A23C9/13 

FIELD: food industry.

SUBSTANCE: production method of yogurt includes normalization of the whole milk, bactofugation, introduction into the normalized milk simultaneously the hydrocolloids-complex stabilizing system and sweetening component, mixture homogenization, pasteurization at a temperature of 75-77°C at exposure 20 s, cooling up to a temperature of souring 38±2°C. Inoculation - cultures combinations of direct application, souring during 6±1 hours up to pH 4.2±0.2, cooling up to 20±2°C, applying the fruit filler in the flow and bacterial concentrate in lyophilized form, comprising the probiotic strains of Lactobacillus acidophilus and Propionibacterium shermanii in the ratio of 1:1 in the amount, that provides its content 10¹⁰ CFU in the finished product, the mixture thermization at temperature of 55-62°C with the exposure 10-30 s, the subsequent cooling up to the temperature of 18-22°C, the creatine aseptic application in quantities of 8-10 kg, the packing and aftercooling for 10±2 hours. At that the goat's milk or mixture of the goat's and cow's milk at ratio 1:5 to 5:1 respectively is used as the whole milk.

EFFECT: product with increased probiotic and functional properties.

2 tbl, 4 ex, 1 dwg