LACTOSE-FREE KEFIR PRODUCTION METHOD Russian patent published in 2019 - IPC A23C9/127 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used in production of kefir. Method includes milk product normalization, pasteurisation, homogenisation, cooling to fermentation temperature, introduction of a bulk starter on kefir fungi, the amount of which is 2 %, and a starter containing Streptococcus salivarius ssp.thermophilus AiBi Golden Time series S 4.01 SWEET in amount of 80 UA (units of activity) per 1000 kg of normalized mixture, ripening at temperature of 23–25 °C for 6–8 hours to lactose content in finished product 0.05–0.1 g in 1 l, cooling, aging, aftercooling and bottling.

EFFECT: invention increases biological value of product due to increased degree of hydrolysis of lactose up to 99 % and formation of easily-assimilated glucose and galactose, prevents syneresis during storage, prolongs storage life to 18 days, enhance rheological properties of the product by reducing post-oxidation, obtain a product with improved structure and improved quality, with a softer sour-milk taste and aroma, impart a creaminess to the product and enhance preventive properties.

1 cl, 1 dwg, 1 ex