METHOD FOR PRODUCTION OF FERMENTED MILK PRODUCT Russian patent published in 2024 - IPC A23C9/13 A23C9/12 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Described is a method for the production of a fermented milk product, comprising normalizing the milk mixture to a fat content of 1.5% to 3.5% and dry substances of not less than 14%, introduction of a protein additive, which is a milk protein concentrate, with a weight fraction of protein in a dry substance of not less than 85%, milk protein hydrolyzate obtained by spray drying, with weight fraction of protein in dry substance of not less than 76.9%, in ratio 1:1 in the form of capsules obtained from brown algae wakame and gelatine in ratio of 2:1, dissolved in 0.9% sodium chloride solution, additionally, dry cow lactoferrin and erythritol sweetener are added, and the starter is represented by Evitalia dry microorganisms complex.

EFFECT: method allows to produce a fermented milk product with improved functional properties, increased nutritive value and organoleptic indices.

1 cl, 4 tbl, 3 ex