METHOD FOR PRODUCING OF FERMENTED MILK PRODUCT

FIELD: milk industry. ^ SUBSTANCE: method involves providing mixture of fat-free milk or low fat milk and plant base produced from germinated seeds of soya or buckwheat or millet or cultured hemp at components ratio of 0.5:1-1:1; homogenizing resultant mixture; introducing stabilizer; pasteurizing;...

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Hauptverfasser:	SAFRONOVA OKSANA VIKTOROVNA, SAMOFALOVA LARISA ALEKSANDROVNA
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: milk industry. ^ SUBSTANCE: method involves providing mixture of fat-free milk or low fat milk and plant base produced from germinated seeds of soya or buckwheat or millet or cultured hemp at components ratio of 0.5:1-1:1; homogenizing resultant mixture; introducing stabilizer; pasteurizing; cooling to fermentation temperature and fermenting using multiple-component starter containing thermophilic streptococcus, lactic bacteria and bifidus bacteria in an amount of 5% by weight of mixture, with amount of biomass of bifidus bacteria making 0.1%; mixing resultant mixture and fermenting during 4-6 hours; mixing ready coagulate; cooling; introducing fruit juice and packaging. ^ EFFECT: increased nutrient value, reduced processing time and improved organoleptical properties of ready product.