METHOD OF PRODUCING YOGHURT Russian patent published in 2023 - IPC A23C9/133 

FIELD: dairy industry, biotechnology.

SUBSTANCE: invention relates to dairy industry and biotechnology. The method for production of yoghurt is as follows. Milk is pre-normalized to a mass fraction of fat equal to 3.8%. Milk is homogenized, pasteurized and cooled to the fermentation temperature. A fermentation starter is added, a curd is fermented and stirred. A filler made of vegetable raw materials is added. As vegetable raw materials, cryopowders of aronia berries, sea buckthorn, viburnum and cryopowder of sprouted spelt grain are used, which are pre-mixed in skimmed milk with a mass fraction of 0.5% fat, taken in an amount of 10.0-7.5% of the mass of the finished product. Cryopowder of sea buckthorn is 1.5-0.8% of the mass of the finished product, cryopowder of aronia 1.5-0.8%, cryopowder of viburnum 1.5-0.8%, cryopowder of sprouted spelt grain 2.0-1.6% of the mass of the finished product. The resulting mixture is introduced into a fermented curd and stirred.

EFFECT: invention provides a product with improved organoleptic characteristics and with increased nutritional and biological value of the product.

1 cl, 1 tbl, 3 ex