METHOD FOR PRODUCING A FERMENTED MILK PRODUCT Russian patent published in 2021 - IPC A23C9/127 

FIELD: dairy industry.

SUBSTANCE: invention relates to the dairy industry and biotechnology. The method is implemented as follows. Milk is standardised, and cedar cake is introduced thereto in a volume of 2.5 to 3.0% of the volume of standardised milk, having preliminarily dissolved the cake in 1/5 to 1/6 of the volume of standardised milk heated to a temperature of 40 to 60°C. The mixture is sustained for swelling for 30 minutes and mixed with the remaining milk. The milk and plant mixture is homogenised at a temperature of (65±2) °C and a pressure of 14 to 15 MPa. Pasteurised at a temperature of (95±1) °C for 15 to 20 seconds and cooled to the fermentation temperature (35±1) °C. Fermented with a complex starter culture from direct-application starter cultures - AiBi LcLSY 40.11 D:KEFI 2:KEFIRSTAR at a ratio of 1:1:1. Fermented at a temperature of (35±1) °C until a curd with an acidity of 90 to 100°T is formed. The mixture is mixed, cooled to (14±1) °C, and poured. The packaged product is directed to a cooling chamber at a temperature of (4±2) °C for cooling and maturation of the product for (5.5±0.2) hours.

EFFECT: invention provides a possibility of reducing the duration of fermentation, producing a product with an extended shelf life, increased nutritional and biological value, probiotic, functional and organoleptic properties, expanding the range of synbiotic fermented milk products.

1 cl, 2 tbl, 2 ex