METHOD FOR PRODUCTION OF FERMENTED MILK DESSERT BASED ON GOAT MILK Russian patent published in 2024 - IPC A23C9/127 A23C9/13 

FIELD: dairy industry.

SUBSTANCE: method for production of a fermented milk dessert based on goat milk involves preparation of a milk base represented by goat milk with mass fraction of fat 3.2%, which is heated to temperature of 45 °C and mixed with food fibre "Citri-Fay", left for 20 minutes, then the mixture is dispersed for 20 minutes, adding sugar and hawthorn extract in dry form, stirred, heated to temperature of 65 °C and homogenized for 10 minutes, pasteurized, edible gelatine is added in form of 1 % aqueous solution, cooled to fermentation temperature, added with filler for early age "Apricot-Carrot", mixture is stirred and a mixture of starter cultures of bacteria containing bifidus bacteria, lactic acid bacteria and lactic acid streptococci is introduced, which are used a starter culture of bifidus bacteria B-1 and lyophilised concentrated starter culture of direct application "YO-MIX 401 LYO 100 DCU", mixed, poured into a sterile container, sealed, then sent to a thermostatic chamber and ripened for 4-5.5 hours at temperature of 38-42 °C until clot formation, the finished product is cooled to 4±2 °C and sent for maturation in refrigerating chambers for 5-7 hours at temperature of 4±2 °C.

EFFECT: invention allows to obtain a product with improved functional properties, increased nutritive value and organoleptic indices and to impart antioxidant properties to the product.

1 cl, 3 tbl, 1 ex