METHOD FOR PRODUCTION OF YOGURT WITH FUNCTIONAL PROPERTIES Russian patent published in 2018 - IPC A23C9/123 A23C9/13 

FIELD: dairy industry.

SUBSTANCE: invention relates to dairy industry. Method provides for the normalization of goat milk or a mixture of goat's milk and cow's milk in a ratio of 1:5 to 5:1, bactofugation,

addition of mannitol and/or sorbitol and/or isomaltite and/or erythritol, and/and sucralose, and/and polydextrose in a ratio and amount, providing 15 % of the daily functional norm in 100 g of yoghurt. Homogenize the mixture, its pasteurization at a temperature of 76 ± 1 °C with an exposure time of 20 s and cooling to the fermentation temperature of 38 ± 2 °C. Bring the yoghurt starter, ripen for 6 ± 1 hour to pH 4.2 ± 0.2, cooled, add the fruit filler in the stream and heat the mixture at a temperature of 55–62 °C with an exposure time of 10–30 s followed by cooling to a temperature of 20 ± 2 °C. Then, the bacterial concentrate is introduced in a lyophilized form with probiotic cultures of Lactobacillus acidophilus and Propionibacterium shermanii in a ratio of 1:1 in an amount that ensures their content of 10¹⁰ CFU in the finished product, and aseptically make creatine, betaine and choline in an amount of 8–10; 10 and 5.5 kg respectively. After that, pre-packing and pre-cooling to a temperature of 4 ± 2 °C for 8–16 hours.

EFFECT: method allows to obtain a product with increased probiotic and functional properties.

1 cl, 2 ex, 2 tbl