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

FIELD: dairy industry.

SUBSTANCE: method for producing yogurt includes incoming control of milk raw materials, its purification, normalization, homogenization, short-term pasteurization and cooling for introducing starter culture based on thermophilic lactic acid cultures, primary and repeated ultrasonic treatment with intermediate thermostatting at a temperature of 38-42°C and further exposure of the resulting curd at the same temperature until the fermentation process is completed, while ultrasonic treatment is carried out at a frequency of 22.5-24.5 kHz with an intensity of 264-266 W/cm² and a specific power of 840-860 W/dm³. Moreover, the initial ultrasonic treatment is carried out for a duration of 60 s, the second one is 10 s, intermediate thermostatting is carried out for 2.5 hours, and the temperature of the milk raw materials before adding the starter is chosen below the ripening temperature by 4-5°C taking into account its increase as a result of ultrasonic treatment.

EFFECT: invention makes it possible to improve the quality of the product, improve its structural and mechanical properties and organoleptic characteristics.

1 cl, 3 tbl, 2 ex