METHOD OF PRODUCING CURDLED MILK Russian patent published in 2024 - IPC A23C9/13 A23C9/127 

FIELD: dairy industry.

SUBSTANCE: method of producing curdled milk includes standardizing milk, pasteurisation, homogenisation and cooling of the obtained mixture to fermentation temperature, fermentation, ripening, mixing, cooling, packaging and maturation, characterized by that before pasteurisation, iodine casein is added in amount of 0.00075 to 0.00125 wt %, WPC-80 in amount of 2.5 to 10 wt %, fermentation is carried out with a symbiotic bacterial starter prepared on skimmed milk from bacterial concentrates, introduced in amount of 5 wt %, or bacterial concentrates, wherein said bacterial concentrates contain cultures Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. diacetilactis, Streptococcus thermophilus viscous strain, Lactobacillus acidophilus and bifidobacteria, ripening is carried out at temperature of 42 ± 1 °C for 2 hours, then at temperature of 37 ± 1 °C until clot formation with acidity of 80 ± 5 °T, then at 25 ± 1 °C until formation of a clot with acidity of 85 ± 5 °T.

EFFECT: invention allows to improve functional properties of the product, to obtain a beverage with a stable balanced composition of probiotic microorganisms.

1 cl, 2 ex