FIELD: dairy industry.
SUBSTANCE: method for production of fermented milk product envisages milk raw materials standardization, thermal treatment at temperature of 85–87 °C, holding for 5–10 minutes or at 90–92 °C, with exposure for 2–3 minutes, homogenisation at temperature not lower than 55 °C and pressure of 17.5 MPa, dry complex functional mixture introduction in amount of 5.0 %. Cooling to 38–40 °C, adding a starter in the form of thermophilic lactic acid cultures Streptococcus thermophilus, Bulgarian lactic acid bacilli Lactobacillus bulgaricus and ripening with duration of 4–5 h at 38–40 °C until homogeneous clot formation.
EFFECT: invention enables to obtain a product with stable structural-mechanical properties.
1 cl, 1 dwg, 4 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING DRY FUNCTIONAL COMPLEX MIXTURE FOR FERMENTED MILK PRODUCTS | 2018 |
|
RU2702426C1 |
| FUNCTIONAL PURPOSE YOGHURT PRODUCTION METHOD | 2019 |
|
RU2717982C1 |
| METHOD FOR PRODUCTION OF FUNCTIONAL FERMENTED MILK PRODUCT BASED ON VEGETATIVE MATERIAL | 2021 |
|
RU2784723C1 |
| METHOD FOR OBTAINING YOGHURT WITH INCREASED IRON CONTENT | 2016 |
|
RU2627158C1 |
| COMPOSITION FOR PRODUCTION OF LACTOSE-FREE YOGURT | 2022 |
|
RU2791506C1 |
| METHOD FOR PRODUCING FERMENTED MILK PRODUCT FROM CONCENTRATES OF SECONDARY RAW MILK | 2015 |
|
RU2580023C1 |
| METHOD OF PRODUCING YOGURT WITH MULTICOMPONENT HERBAL ADDITIVE | 2023 |
|
RU2811742C1 |
| RESERVOIR METHOD FOR PRODUCTION OF YOGHURT ENRICHED WITH BIOAVAILABLE IODINE FORM | 2014 |
|
RU2565556C1 |
| METHOD FOR PRODUCING YOGURT CONTAINING NANOSTRUCTURED DRY EXTRACT OF ALOE | 2021 |
|
RU2768856C1 |
| LOW-FAT YOGHURT PRODUCTION METHOD | 2011 |
|
RU2490917C2 |
