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

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method comprises milk product normalization, homogenisation, pasteurisation, heating, cooling to fermentation temperature, adding starter containing Streptococcus salivarius ssp.thermophilus AiBi Golden Time S 4.01 SWEET in amount of 60 UA (units of activity) per 1000 kg of normalized mixture and souring at temperature of 37–42 °C for 4–5 hours until lactose content in the finished product is 0.05–0.1 g in 1 l, cooling, aging and bottling.

EFFECT: invention increases biological value of product due to increased degree of hydrolysis of lactose up to 99 % and formation of easily assimilable glucose and galactose and its preventive properties, prevented syneresis during storage, enhance rheological properties of the product, produce a product with an improved structure and improved quality, with a softer fermented milk taste and aroma, impart doughiness to the product by reducing lactose to 0,05–0,01 g in 1 l, extend the shelf life of the end product due to post-oxidation up to 22 days.

1 cl, 1 dwg, 1 ex