METHOD FOR OBTAINING FERMENTED MILK PRODUCT OF A FUNCTIONAL PURPOSE SUCH AS KEFIR Russian patent published in 2023 - IPC A23C9/127 A23C9/13 

FIELD: dairy industry.

SUBSTANCE: method for obtaining a fermented milk product of a functional purpose such as kefir includes the use of normalized cow's milk, which is heated to 40-41°C, fermented with a ferment containing: Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus helveticus, Propionibacterium freudenreichii ssp. shermanii, then filler is added, it is fermented for 8 hours and stirred 3 hours after the start of fermentation and 1 hour before the end of fermentation, cooled to a temperature of 6°C, then bottled. In the process of fermentation, a nanostructured additive of a dry extract of wormwood in sodium alginate, or in guar gum, or in kappa-carrageenan is introduced into the resulting product in the amount of 150 mg per 1 litre of milk.

EFFECT: product obtained by the proposed method ensures the functional purpose of the finished product.

1 cl, 2 tbl, 12 ex