FERMENTED MILK PRODUCT Russian patent published in 2021 - IPC A23C9/12 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The method of obtaining a fermented milk product is as follows. The normalized milk is pasteurized at 90°C for 2 minutes and cooled to the fermentation temperature. A culture liquid is introduced, which is used as a ten-day infusion of Kombucha in an amount of 2% by pre-cultivating it into an infusion of tea with the addition of 15% sucrose, and additionally with the infusion, a bacterial starter "Yogurt" YO 22.11 R5 in an amount of 0.2% is introduced. The mixture is subjected to vigorous stirring for 20 minutes, re-stirring is carried out after 1 hour. The product is poured into measuring containers for fermentation in a thermostat at a temperature of 38-44°C for 4-6.5 hours.

EFFECT: invention provides for obtaining a fermented milk product characterized by the consistency of an undisturbed clot enriched with lactobacilli.

1 cl, 1 tbl, 2 ex