METHOD FOR OBTAINING YOGURT Russian patent published in 2023 - IPC A23C9/13 A23C9/123 

FIELD: dairy industry.

SUBSTANCE: yogurt production method including normalization of milk, homogenization of normalized mixture, pasteurization, cooling to fermentation temperature, adding ferment, fermentation at 38-42°C, filler addition, clot mixing for 5-15 minutes, the product is stirred for 3-5 minutes before bottling, bottling is carried out at a temperature of 33-37°C, while the filler is introduced in an amount of 3-5% of the volume of the fermented mixture, and it is a fermented complex obtained by adding sunflower meal or dietary supplement “Spirulina” to normalized milk in an amount of 4% by weight of milk, followed by fermentation using a starter culture, which is a bacterial dry concentrate of bifidobacteria of direct introduction “Bifilife Forte”, until a strong clot is formed, while the sweetener “Taumatin” is added simultaneously with the fermented complex.

EFFECT: increasing nutritional and biological value, prebiotic and probiotic properties and organoleptic characteristics.

1 cl, 2 tbl