METHOD FOR PRODUCING FERMENTED MILK BEVERAGE CHEGEN IN INDUSTRIAL CONDITIONS Russian patent published in 2018 - IPC A23C9/127 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method comprises homogenisation at a pressure of 15.0±2.5 MPa and a temperature of 60–65 °C, pasteurisation at a temperature of 92±2 °C for 2–8 minutes and cooling to 37±2 °C. Composition of starter cultures of the following make-up is introduced: Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetilactis; Str. Thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus; Lactobacillus acidophilus; as well as yeast species Kluyveromyces fragilis, in the ratio 1:2:1:2, respectively. Mixture is then thoroughly mixed for 10 minutes and ripened for 3–5 hours until acidity is 75±5 °T. Resulting clot is cooled to a temperature of 30±2 °C and maintained at this temperature until the acidity of the beverage is 100±5 °T. Beverage is cooled to a temperature of 12±2 °C while stirring and held to mature for 14–15 hours.

EFFECT: method makes it possible to obtain a product having higher biological value and improved organoleptic characteristics, as well as preventive properties.

1 cl, 2 tbl, 1 ex