METHOD FOR LIGHTENING TEXTURE OF FERMENTED DAIRY PRODUCT Russian patent published in 2019 - IPC A23C3/04 A23C9/123 A23C9/137 A23C19/76 A23L29/20 

FIELD: biotechnology; food industry.

SUBSTANCE: group of inventions relates to biotechnology and the food industry. To produce a cooled fermented milk product, the method is implemented as follows. Fermented milk product containing from 0.5 to 3 wt. % of a texture improver with dry substance content of 9.5 to 42 wt. % and total protein content from 2.5 to 25 wt. %. Gel improver used is gelatine with content of 0.3 to 3 wt. % relative to total weight of fermented milk product, or agar with content of 1 wt. % to 3 wt. % relative to total weight of fermented milk product, or carageenan with content of 0.5 wt. % to 3 wt. % relative to total weight of fermented milk product. Product is frozen at temperature below 0 °C with average speed from 20 °C/h up to 120 °C/h for production of frozen fermented milk product. Product is defrosted at temperature from 0 °C to 10 °C by placing it into refrigerating chamber or device, where temperature ranges from 0 °C to 10 °C for at least 10 hours to obtain a cooled fermented milk product.

EFFECT: group of inventions enables to obtain a product with a light texture or low density compared to the same cooled fermented milk product obtained without freezing and defrosting steps.

14 cl, 6 dwg, 15 tbl, 7 ex