METHOD OF MANUFACTURE OF A FERMENTED MILK PRODUCT WITH FLOUR Russian patent published in 2019 - IPC A23C9/127 A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method involves the preparation of the mixture by introducing into the reconstituted powdered whole or skimmed milk with stirring buckwheat flour, or rice flour, or corn flour, or a mixture of buckwheat, rice and corn flour and pasteurization of the mixture at the temperature of 65–78 °C for 1–10 min. This is followed by cooling to the fermentation temperature, the introduction of pure cultures of microorganisms, or the ferment of direct application for fermented milk products, or their mixture, fermentation and cooling. Where the components are used in the following content, wt. %: whole milk powder or skimmed milk 3.7–10.0; water 33.3–84.0; pure cultures of microorganisms, or starter culture, direct introduction for fermented milk products, or a mixture of 0.5–5.0; buckwheat flour 1.0–30.0, and/or rice flour 1.0–15.0; and/or cornmeal 1.0–15.0.

EFFECT: invention allows to obtain a product with a homogeneous consistency, which favourably affects the distribution of fermenting lactic acid microorganisms and, as a result, contributes to their rapid growth and development in the product.

4 cl, 12 ex