METHOD FOR PREPARING FILTERED FERMENTED DAIRY PRODUCT Russian patent published in 2017 - IPC A23C9/123 A23C9/13 

FIELD: food industry.

SUBSTANCE: method includes the following stages: heat treatment of dairy material, homogenization, fermentation, separation and homogenization of the product. The heat treatment of the dairy material is carried out at a temperature of 75°C to 95°C for 2-15 minutes. The homogenization stage is carried out before or after the heat treatment stage. The product fermentation is carried out with at least Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus at a temperature from 30°C to 44°C, preferably from 36°C to 42°C, and the separation is carried out by means of a separator at a temperature of 30°C to 45°C to obtain a filtered fermented milk product, where the total protein content ranges from 6 to 14 g/100 g of the product, in particular from 8 to 11 g/100 g of the product. Repeated homogenization is carried out using a rotor-stator mixer, in particular at a temperature of 30°C to 45°C. A filtered fermented dairy product is also presented.

EFFECT: low fat content, high protein content, high viscosity, low post-acidification, good texture and stability over time, excellent organoleptic properties.

14 cl, 4 dwg, 1 tbl, 1 ex