PRODUCTION METHOD OF LACTOSE-FREE FERMENTED MILK PRODUCT Russian patent published in 2019 - IPC A23C9/12 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and may be used in fermented milk product manufacture. Method comprises standardization, homogenization, pasteurization, cooling of milk raw material to fermentation temperature, introduction of starter containing bifidus bacteria, thermophilic lactic streptococci, Bulgarian and acidophilus sticks, Streptococcus salivarius ssp.thermophilus AiBi "Golden Time" series S 4.01 SWEET in amount of 50 UA (units of activity) per 1,000 kg of normalized mixture at temperature 37–42 °C, ripening during 4–5 hours till lactose content in finished product is 0.05–0.1 g in 1 l, cooling, maturing, after-cooling and bottling.

EFFECT: invention increases biological value of product due to hydrolysis of lactose up to 99 % and its preventive properties, prevention of syneresis during storage, enhance rheological properties of the product, produce a product with improved structure and improved quality, with softer sour milk taste and aroma, impart dairy creaminess to the product, extend storage life to 35 days due to reduction of post-oxidation.

1 cl, 1 dwg, 1 ex