LACTOSE-FREE YOGHURT PRODUCTION METHOD Russian patent published in 2019 - IPC A23C9/123 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the dairy industry, and can be used in the production of yoghurt. Method envisages milk product normalization, homogenisation, pasteurisation and cooling to fermentation temperature. Starter culture containing lactic-acid bulb and Streptococcus salivarius ssp. thermophilus AiBi Golden Time series S 4.01 SWEET in amount of 70 UA (units of activity) per 1000 kg of normalized mixture at temperature 37–42 °C, subsequent ripening during 4–5 hours to lactose content in the finished product of 0.05–0.1 g in 1 l, cooling, aging, aftercooling and bottling.

EFFECT: method allows to increase biological value of the product and its rheological properties, produce a product with a milder fermented milk taste and aroma, impart creaminess to the product, as well as extend its storage life to 35 days.

1 cl, 1 dwg, 1 ex