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

FIELD: dairy industry.

SUBSTANCE: described is a low-fat fermented milk dessert including defatted cow milk with a fat weight fraction of 0.05%, a stabilizer, a sweetening component, skimmed milk powder with a fat weight fraction of 1.5%, additionally contains kefir fat weight fraction 1.0%, sour cream fat weight fraction 20%, milled sea-buckthorn berries, girasol syrup is used as a sweetening component, and as a stabilizer—a milk-gelatine mixture at a ratio of gelatine to milk of 1:3, respectively, with the following ratio of components, wt.%: defatted cow milk with fat weight fraction 0.05%—18.0–24.0, sour cream fat with weight fraction 20%—1.5, skimmed milk powder with fat weight fraction 1.5%—5.0–9.0, girasol syrup—9.0–17.0, gelatine—1.5–3.5, milled sea-buckthorn berries—3, kefir with fat weight fraction—1%—balance.

EFFECT: invention allows to enhance probiotic properties, preventive effect and organoleptic indices of the product.

1 cl, 2 tbl, 3 ex