METHOD OF PRODUCING FERMENTED MILK PRODUCT OF FUNCTIONAL PURPOSE Russian patent published in 2024 - IPC A23C9/123 A23C9/13 

FIELD: dairy industry.

SUBSTANCE: disclosed is a method of producing a fermented milk product of a functional nature, including normalization, homogenisation and pasteurisation of whole milk, wherein the whole milk is standardized in the flow to a fat weight fraction of 3.2%, then homogenized at pressure of 15±2 MPa with temperature of 40–45°C and pasteurized at temperature of 85–90°C with holding for 5 seconds, followed by cooling to a fermentation temperature of 40–43°C, after which natural whey protein, Actoflor-S, erythrite and concentrated bacterial culture starter Golden Time YO 22.44 Golden Line are added to the mixture and subjected to intensive mixing for 30 minutes, ripening is carried out for 5-6 hours, and when clot acidity is 70–80°T fermented milk product is immediately cooled with constant stirring to temperature not higher than 8–10°C.

EFFECT: invention enables to obtain a functional product.

1 cl, 1 dwg, 1 ex