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

FIELD: dairy industry.

SUBSTANCE: method for producing yogurt includes the input control of milk, its purification, normalization, homogenization, short-term pasteurization and cooling, the introduction of a starter based on thermophilic lactic acid cultures, primary and repeated ultrasonic treatment with intermediate fermentation between them by thermostating at a temperature of 38-42°C and further exposure of the resulting curd at the same temperature until the fermentation process is completed, whereas in milk after the normalization stage at a temperature of 30-35°C milk molasses with lactulose LaktuVet-1 is introduced in an amount of 3% of its total mass, dissolved by stirring for 5-6 minutes, ultrasonic treatment is performed at a frequency of 22.5-24.5 kHz with an intensity of 264-266 W/cm² , specific power 840-860 W/dm³ in pulsed mode.

EFFECT: product with prebiotic properties, improved quality, structural, mechanical and organoleptic characteristics.

1 cl, 3 tbl, 2 ex