FERMENTED MILK DESSERT Russian patent published in 2024 - IPC A23C23/00 

FIELD: dairy industry.

SUBSTANCE: as its starting components the fermented milk dessert includes pasteurized cow's milk with 2.5% of fat in dry matter, stabilizer, sweetening component, skimmed milk powder with 1.5% of fat in dry matter, additionally contains kefir with 2.5% of fat in dry matter, sour cream with 20% of fat in dry matter, vanillin, Jerusalem artichoke syrup as a sweetening component, and a milk-gelatin mixture as a stabilizer at a gelatin-to-milk ratio of 1:3.2, respectively, with the following component ratio, wt.%: pasteurized cow's milk with 2.5% of fat in dry matter — 16.0–25.0, sour cream with 20% of fat in dry matter — 7.0–16.0, skimmed milk powder with 1.5% of fat in dry matter — 5.0–9.0, Jerusalem artichoke syrup — 10.0–18.0, gelatin — 1.5–3.5, vanillin — 0.5, kefir with 2.5% of fat in dry matter — the rest.

EFFECT: invention makes it possible to increase the probiotic properties, preventive effect and organoleptic characteristics of the fermented milk product.

1 cl, 2 tbl, 3 ex