METHOD OF PRODUCING FUNCTIONAL FERMENTED MILK PRODUCT Russian patent published in 2019 - IPC A23C9/13 

FIELD: dairy industry.

SUBSTANCE: invention relates to dairy industry. Method involves the normalization of raw materials, homogenization, pasteurization at a temperature of 86 °C for 2–3 minutes, cooling to the fermentation temperature 40–42 °C and fermentation by adding acidophilic lactic acid bacteria Lactobacillus acidophilus and Bifidobacterium bifidum, with a ratio of 1:3. In the process of fermentation, a biologically active additive is added to normalized milk, lactulose, at the rate of 10–12 g of lactulose per liter of milk. Fermentation is carried out to acidity of 90–100 °C, within 4–5 hours. Then the product is cooled to 12–15 °C, packaged, cooled to 4 ± 2 °C.

EFFECT: method allows to reduce the time of receipt of the product, to improve its organoleptic properties and texture.

1 cl