| 摘要 |
FIELD: food-production industry. SUBSTANCE: method can be used in dairy industry. According to method, primary material is normalized with respect to fat with simultaneous addition of sugar, then introduced is semi-finished protein product consisting of buttermilk with pH 6.0-6.4 taken to mixture in proportion of 1:6. Obtained mixture of homogenized, pasteurized and cooled down to temperature of fermentation. Then, introduced is symbiotic ferment in amount of 3-5% with addition of viscous strain of thermophilic streptococci, product is fermented, cooled, stirred, and fruit and berry fillers are introduced into it. Application of aforesaid method allows for production of yogurt with high nutritional value and prominent organoleptic characteristics. EFFECT: higher efficiency. 3 cl, 4 ex |
