CULTURED MILK PRODUCT "YOGHURT WITH VEGETABLE COMPONENTS" (VERSIONS) Russian patent published in 2018 - IPC A23C9/123 A23C9/133 

FIELD: food industry.

SUBSTANCE: product in acidified cow's milk in the amount of 90% contains biomass of a Lactobacilli strain consortium, including a strain of Lactobacillus helveticus NKJC, collection No. 220, a strain of Lactobacillus helveticus JCH, collection No.221, and a strain of Lactobacillus casei KAA, collection No.223, in the total Lactobacilli number of 10⁴-10¹⁰ CFU/ml at the ratio of the Lactobacilli strains in a CFU of 2:1:1, and sun-dried tomatoes with 23-30 wt % of water in the amount of 10%, the viscosity of 168±0.03 s, pH of 4.87±0.01. An invention version includes a product in acidified cow's milk in the amount of 90%, containing biomass of a Lactobacilli strain consortium, including a strain of Lactobacillus helveticus NKJC, collection No.220, a strain of Lactobacillus helveticus JCH, collection No.221, and a strain of Lactobacillus casei KAA, collection No.223, in the total number of Lactobacilli 10⁴-10¹⁰ CFU/ml at the ration of the Lactobacilli strains in a CFU of 2:1:1 and sun-dried sweet peppers with 23-30 wt % of water in the amount of 10%, the viscosity of 170±0.05 s, pH of 4.97±0.02. The yoghurt components are expressed in terms of vol. %.

EFFECT: group of inventions ensures a stable clot, weakly increasing pH acidity, and taste originality due to introducing vegetable components.

2 cl, 1 tbl, 2 ex