EA041379B1 - YOGURT DESSERTS GLAZED WITH CHOCOLATE MADE ON THE BASIS OF YOGURT CHEESE OF DENSE CONSISTENCY WITH LIVING BACTERIAL FLORA AND METHOD FOR THEIR MANUFACTURING - Google Patents

Description

Technical field

The subject of the invention are confectionery products - yoghurt desserts with live bacterial flora, glazed with chocolate or cocoa mass, in the form of chilled confectionery products (a family of products), the main component of which is yogurt cheese of a dense consistency, as well as a method for their manufacture.

State of the art

In Russia and in some Eastern European countries, fresh cheese (cottage cheese) is made, which is a fermented milk product that is produced for food purposes, using the method of fermenting milk with mesophilic lactic acid bacterial starter and possible additional fermentation with rennet, as well as curd desserts glazed with chocolate or cocoa mass containing cottage cheese in an amount of at least 50% by weight of the product. Methods for making fresh cheese (cottage cheese) and cottage cheese desserts traditional in these countries are given in many documents, for example, Stepanova L.I. in the Dairy Technologist's Handbook. Technology and recipes, vol. I. St. Petersburg, GIORD 2000 describes methods for the production of curds of various varieties on pp. 171-177 and a method for the production of glazed curd cheeses on pp. 237-238. The Directory does not say anything about yogurt cheese and desserts made from it.

Fresh cheese (cottage cheese), as well as curd desserts made on its basis, were not distributed outside the specified geographical area. According to our assumption, the wider distribution of curd desserts in the world is hampered by several factors:

1) in places where cottage cheese is not a traditional product, they do not know it, therefore people refuse from cottage cheese and products from it, including curd desserts,

2) many of the people who know cottage cheese and products from it refuse to consume them, considering them a low-prestige product,

3) some people consider the taste of cottage cheese and curd desserts not harmonious and not aromatic enough due to the fermentation of milk with mesophilic lactic acid bacterial starter.

The objective of the invention is to create such new desserts, glazed with chocolate, and the method / methods for their manufacture, the main dairy raw material of the shells of which is a highly prestigious fermented milk product, having shape-holding strength, containing live bacterial flora, having a greater nutritional value and richer flavors compared to fresh cheese , which is the main component of the hulls of famous glazed curd desserts, thanks to these new qualities, desserts according to the invention can become popular in many regions of the world.

To accomplish the task, we investigated on the basis of which fermented milk products it is possible to make desserts with the required properties. The primary requirement for the main dairy component of desserts was the presence in it of useful, from a nutritional point of view, living bacterial flora. Therefore, we chose as a raw material for the manufacture of the main dairy component of desserts a sour-milk product yogurt, the richest in useful living bacterial flora, and accordingly developed methods according to the invention for making yogurt cheese with a dense consistency while fully preserving the living flora formed during the fermentation process, as well as a manufacturing method based on it, a chilled confectionery glazed yoghurt dessert.

Yoghurts and yoghurt desserts are extremely popular and widespread throughout the world due to their beneficial nutritional and organoleptic properties. By these products are meant those coagulated sour dairy products which are made from milk and dairy products (skimmed milk, concentrated milk, concentrated partially skimmed milk, pasteurized cream, pasteurized skimmed cream and mixtures thereof) by fermentation under the influence of a mass of microorganisms containing mostly thermophilic microorganisms Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus. The presence in the product of an appropriate amount of living microorganisms of these two bacterial cultures gives the right to use the name yogurt for this product.

The traditional, well-known and most common method for making yogurt is the following: adding yogurt bacterial starter culture to pasteurized and homogenized cow's milk with a fixed fat content, fermenting it until pH 4.2-4.8 is preferably achieved at a temperature of about 42 ° C, optimal in terms of yogurt bacterial fermentation. The curd of yoghurt thus produced is cooled to a temperature of preferably 20° C. and poured into cups or used as raw material for various yoghurt desserts. In the process of making traditional yogurt desserts, various additional substances are often added to the clot: sugar or cream is added, for example, to raw milk or, at the end of the process, to a yogurt clot - fruit jelly or fruit particles, the product is poured into cups, they are corked and stored in a chilled state or, in order to prolong the shelf life of the product, additives are added to the yogurt clot to stabilize proteins, the product is pasteurized, poured into hot cups, corked, and cooled.

YOPLIAT FRANCE WO 2010/139765 A2 describes this traditional method for the manufacture of conventional natural yoghurt using various brands of yogurt bacterial starters. The document also describes the manufacture of yogurt with the introduction of skimmed milk powder into the original milk, an operation that will also be found in the next patent.

According to the Compagnie Gervais Danone, Paris patent under the European registry number E 002213, sugar or sweeteners, flavors, fruits, grains or some other nutrients, such as vitamins, minerals, fibers, can be added to the manufactured yogurt. In addition to them, various dairy raw materials can be added to it, for example, milk powder, skimmed milk powder, lactose-serum, milk proteins, food casein. The main characteristic of the patent is that the yogurt that is the subject of the patent has a bimodal structure.

For the manufacture of a flavored yogurt dessert, which is the subject of the Hungarian patent No. 19750 A, milk is thickened, homogenized, pasteurized, cooled to a temperature of 35 ° C by the addition of hydrocolloids, fermented in a known way, fermented for 12-16 hours until acidity is reached pH 4-4.5, the amount of hydrocolloid is again added to the yogurt clot, the yogurt is subjected to heat treatment, poured into cups by a semi-aseptic method, and cooled. The final pasty product does not contain live bacterial flora.

In recent years, so-called Greek-style yoghurts or strained yoghurts with a higher solids content compared to traditional yoghurts and, therefore, a higher nutritional value and palatability, have become very popular. They contain about 20% solids by weight versus traditional yoghurts which usually contain about 10% solids by weight. The most well-known and common method of making Greek-style yogurt is to remove some of the whey/moisture it contains by mechanical/ultrafiltration from traditional yogurt.

In Middle Eastern countries, thick Labneh-type yoghurts are common, which can be considered yoghurt spreads. They have an average solids content of 22-27% by weight and are also usually made from traditional yoghurts by removing some of the whey from them by filtration. These products are soft, pasty in texture, and they are usually packaged in boxes. Such a product is, for example, the Labneh product of the Canadian company Phenicia Group, containing solids 27% by weight, packaged in plastic boxes.

A common characteristic of yoghurt products produced in the world is that their consistency is either liquid, they are yoghurt drinks or gelatinous (used with a spoon), and accordingly the products are packaged in the case of yoghurt drinks in flasks, and in the case of other yoghurt products - in cups, boxes.

In next to the traditional curd cheeses described by L.I. Stepanova in the Technologist's Handbook mentioned above, the following review can be made for other dairy confectionery products.

The subject of patent RU 2000107097 A (LLC MITRA) are curd curds, glazed and a method for their manufacture. According to the document, curd curds, glazed are the same, and their manufacturing method is the same as given in the previously mentioned Dairy Technologist's Handbook in volume I on pages 237-238. A slight difference is that the document provides two recipes for the curd mass, according to which among the components of the curd mass there are both vegetable and / or animal protein or a mixture thereof, as well as vegetable and / or animal fat or a mixture thereof, and how the new component is introduced into mass and water, components such as flavoring and protein-containing additives, dry buttermilk and / or whey, dried fruits, coffee, cocoa, nuts, fruit concentrates, candied fruits, etc. can also be introduced. In fact, this patent differs only in formulations and the listing of a large number of additives from the description in the specified Technologist's Handbook.

The subject of the document KZ 22331 (Solnechny Dairy Plant LLP) is a method for the production of curd glazed cheese curds, which differs from that given in the above Dairy Technologist's Handbook in that defrosted frozen cottage cheese and cooked curd mass used for the manufacture of cases are used as the raw material for the manufacture of the product. desserts are pasteurized at temperatures up to 75°C with a Stefan vacuum cutter, as a result of which the curds do not have any living bacterial flora.

The Joghurtschnitt Ferrero Rocher product consists of two biscuit plates and a filling between them containing a paste-like yogurt condensed with additives. The filling is heat-treated and the product does not have any live bacterial flora.

The subject of patent P 0600314 (FRIESLAND HUNGARIA) is a curd-yoghurt dessert. According to the document, cottage cheese and yogurt are made separately, then they are kneaded together with sugar and other ingredients. The resulting mass is subjected to heat treatment at a temperature of 68-76°C and packaged. The product is a pasty product and does not contain live bacterial flora.

The subject of patent P 0400763 A (C.G. DANONE) is curd paste and a dessert made on its basis. According to the document, milk fermentation is carried out by mesophilic bacterial

- 2 041379 sourdough, in the process the clot is heated to 75°C, as a result of which the mesophilic bacterial flora dies. The product contains neither yoghurt nor live bacterial flora and is a freshly used confectionery.

The subject of EP 2052625 A1 (Campina Nederland Holding) is the preparation of a special semi-hard cheese by preparing a mixture of rennet-fermented Mozzarella-type curd with ground mature cheese, also produced by rennet fermentation. Yogurt partially fermented with glucono-delta lactone is added to this mixture of cheeses, and they are kneaded together into a cheese mass, which is heated with hot steam and boiled for 10 minutes at a temperature of 60-80°C. The resulting end product according to the document may contain live yoghurt bacterial flora, and neither the product nor the method of its manufacture has anything to do with the present invention.

Disclosure of invention

The invention is based on the discovery that the main raw material for dessert bodies according to the invention will be a suitable yoghurt cheese similar to Labneh type yogurt spreads, but with a denser and therefore shape-retaining consistency, containing solids in an amount of at least 30%, preferably 33% by weight of cheese and the fat content is not more than 12% by weight, the values were determined by us experimentally.

The invention is based on the discovery that when a diced yoghurt curd is heated to harden the curd to produce a dense consistency of produced yogurt cheese, a strong protein structure is formed in the yogurt curd, which helps to remove whey from the curd and strengthens the curd.

The invention is based on the disclosure and the fact that the heating of the clot, which serves to harden it, should be carried out only until the limit temperature of 55 ° C is reached, which we determined experimentally, since up to this temperature the viability of the live bacterial formed during the fermentation process in the clot is fully preserved flora.

The invention is based on the discovery that glazed yoghurt desserts made according to the invention, in addition to being biologically active products with nutritionally beneficial living bacterial flora, have a pleasant and aromatic taste, high nutritional value and a taste familiar to most people. yogurt, which means they can be popular confectionery. This was confirmed by a group of expert tasters: all participants considered glazed desserts made according to the invention based on yogurt cheese to be more tasty and aromatic.

The invention is based on the discovery that the manufacture of yoghurt cheese will be more economical due to the requirement of less equipment and energy in the case of using as a fermentable raw material milk reconstituted from milk powder to a more concentrated state of ordinary milk, or condensed milk, due to the fact that the time required for the fermentation of a more concentrated raw material with a yogurt bacterial starter under other conditions does not, in our experience, differ significantly from the time required for the fermentation of a yoghurt starter with ordinary milk. This disclosure was confirmed by the technological experiments carried out and the comparative organoleptic analysis of the obtained products. The method according to the invention produced yoghurt cheeses

i) from skimmed milk with a content of 0.1% fat and 8% solids by mass, ii) from a mixture prepared from skimmed milk with a content of 0.1% fat and 8% solids by mass and skimmed milk powder in the state of solids content without fat 16% by weight of the mixture, i.e. from a mixture twice as concentrated as normal skimmed milk, iii) from a mixture prepared with water from skimmed milk powder to a fat-free solids content of 24% by weight of the mixture, i.e. from a mixture thrice as concentrated as normal skimmed milk.

During the examination-tasting, the persons participating in it were not able to distinguish from each other in taste the types of yogurt cheeses made from the different types of raw materials mentioned above, and also failed to distinguish from each other in taste glazed desserts made on the basis of yogurt cheeses, obtained from the above mixtures, from glazed desserts made on the basis of yoghurt cheese, obtained from milk.

The object of the invention is achieved by using yogurt cheese as the main raw material for the shells of glazed desserts and thus the main milk component of the desserts according to the invention, on the basis of the above disclosures, and so the product, glazed yogurt dessert with live bacterial flora, according to the invention, contains relatively finished product more than 50% by weight yogurt cheese of dense consistency with live bacterial flora, solids content of at least 30% and fat content of not more than 12% by weight of cheese obtained from milk, including skimmed milk, or from condensed milk - 3 041379 skimmed milk, or from a dispersed mixture of skimmed milk powder with water or skimmed milk, by pasteurization, fermentation with a starter culture containing thermophilic microorganisms Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus, with optional addition of rennet ion, hardening of the clot by heating and removal of the excess part of the resulting whey,

8-1 5% by weight of sugar or other sweetener, replacing it partially or completely, up to 15% by weight of butter and/or solid vegetable fat, not containing trans fats, preferably margarine containing omega 3 fatty acid, up to 5.0% by weight of milk powder, up to 15% by weight of jam, fruit jelly or other flavoring substances in the form placed in the mass of the dessert body or forming an independent phase in the dessert body, up to 0.1% by weight of lemon or vanilla flavor,

1, 0-2.0% by weight of the finished product of an additive material that promotes viscosity increase, reduces the release of whey, has antimicrobial and antioxidant properties, food colors in an amount that meets the standards, in case of desire to color the material of the dessert body, materials mixed into a homogeneous mass, form the body of the dessert, and it also contains, evenly covering its body, 20-35% by weight of the finished product of chocolate or glazing cocoa mass, and is formed in the form of a bar with a round, rectangular or other section, a cube or a ball and is packed in film with or without the use of a protective gas environment in the packaging.

The method according to the invention for the manufacture of yoghurt desserts using milk as a raw material, including skimmed milk or milk/skimmed milk ultra-condensed to a fat-free solids content of 8-24% by weight, consists of the sequence of the following operations:

a) pasteurization of milk at a temperature of 90-95°C,

b) setting the fat content of milk in the range of 0.1-5% by weight and homogenizing the milk,

c) cooling milk to a temperature of 40-45°C,

d) feeding milk at a temperature of 40-45°C into the cheese tank,

e) adding a yogurt starter containing thermophilic microorganisms Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus to milk at a temperature of 40-45°C, served in a tank, and fermenting the milk at the same temperature until a yogurt clot with an acidity of pH 4.6-4 is obtained, 4,

f) processing the obtained yoghurt curd to obtain a dense yoghurt cheese with live bacterial flora,

g) cooling the resulting yoghurt cheese to 4°C and storing it in a chilled state until it is used,

h) kneading yogurt cheese with materials according to the recipe into a homogeneous mass, which serves as the starting material for the manufacture of dessert bodies,

i) molding the resulting mass into a bar with a round, rectangular or other section, a cube, a ball, as a result of which dessert bodies are made,

j) glazing dessert bodies with chocolate or cocoa mass over their entire surface, as a result of which glazed yoghurt desserts with live bacterial flora are made,

k) cooling of finished desserts, their packaging and refrigerated storage at a temperature of +4°C before their expedition, while operation f) contains the following actions:

1) cutting the resulting yogurt curd in a cheese tank into cubes with an edge length of 1-2 cm using a string stirrer of the cheese tank, heating the resulting mixture of yogurt curd and whey cubes to a temperature of 55 ° C to strengthen the protein structures formed in the clot and to enhance separation serum from a clot (syneresis),

2) careful mixing in the cheese tank of a mixture of curd and whey, heated to 55°C, until the required density of the curd is reached, without raising the temperature of the mixture above 55°C, thus preserving the living bacterial flora of the yoghurt curd,

3) draining the mixture of hardened yogurt curd and whey from the cheese-making tank and removing by pressing the excess whey from the mixture to achieve a solids content in the yogurt curd of at least 30, preferably 33% by weight, which results in a shape-retaining yogurt cheese of dense consistency with live yogurt bacterial flora.

Another method according to the invention for the manufacture of yoghurt desserts is carried out using as a starting raw material a dispersed mixture of milk/skimmed milk and milk powder or a dispersed mixture of water and skimmed milk powder, prepared with a concentration of 8-24% by weight of solids without fat, consists from the sequence of the following operations:

a) preparation of the mixture by adding with the help of a dispersant to water / skimmed milk / milk heated to a temperature of 50 ° C, as well as the appropriate amount of cream, butter and / or

- 4 041379 body fat to establish in the mixture the fat content of not more than 5% by weight of the mixture, the amount of skimmed milk powder necessary to achieve in the mixture the content of solids without fat 16-24% by weight, milk powder with continuous mixing of the mixture for 2 -3 hours fully soaked,

b) pasteurization of the mixture at a temperature of 90-95°C,

c) homogenizing the mixture and cooling it to a temperature of 40-45°C,

d) feeding the mixture at a temperature of 40-45°C into the cheese-making tank,

e) adding a yogurt starter containing thermophilic microorganisms Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus to the mixture at a temperature of 40-45°C and fermenting the milk at the same temperature until a yogurt clot with an acidity of pH 4.6-4.4 is obtained,

f) processing the obtained yoghurt curd to obtain a dense yoghurt cheese with live bacterial flora,

g) cooling the resulting yoghurt cheese to 4°C and storing it in a chilled state until it is used,

h) kneading yogurt cheese with materials according to the recipe into a homogeneous mass, which serves as a material for the manufacture of dessert bodies,

i) molding the resulting mass into the shape of a bar with a round, rectangular or other section, a cube, a ball, as a result of which dessert bodies are made,

j) glazing dessert bodies with chocolate or cocoa mass over their entire surface, resulting in glazed yoghurt desserts with live bacterial flora,

k) cooling of finished desserts, their packaging and chilled at a temperature of +4°C before their expedition, while operation f) contains the following actions:

1) cutting the resulting yogurt curd in a cheese tank into cubes with an edge length of 1-2 cm using a string stirrer of a cheese making tank, heating the resulting mixture of yogurt curd and whey cubes to a temperature of 55 ° C to strengthen the protein structures formed in the curd and to strengthen separating the serum from the clot (syneresis),

2) careful mixing in the cheese tank of a mixture of curd and whey, heated to 55°C until the required density of the curd is reached, without raising the temperature of the mixture above 55°C, thus preserving the living bacterial flora of the yoghurt curd,

3) draining the mixture of hardened yogurt curd and whey from the cheese-making tank and removing by pressing the excess whey from the mixture to achieve a dry matter content in the yogurt curd of at least 30, preferably 33% by weight, resulting in a shape-retaining yogurt cheese of dense consistency with live yogurt bacterial flora.

Methods for making yoghurt desserts according to the invention are illustrated by the following examples, without limiting either the applicability of the invention or the claims.

Example 1. Method for making bar-shaped chocolate-glazed natural yoghurt dessert based on yoghurt cheese obtained from milk.

Cow's milk is pasteurized with a plate pasteurizer at a temperature of 95°C, while the fat content in milk is set at 1.5% by weight, homogenized with a high-pressure homogenizer, cooled and pumped at a temperature of 42°C into a heated-cooled cheese-making tank and fermented with yoghurt starter , and ferment at this temperature until a pH of 4.6-4.4 is reached. A string cutting tool is installed in place of the tank mixer and the clot is cut into cubes with an edge length of 1-2 cm. exceeded 55°C. To reduce the intensity of whey release, the clot with whey is lowered into a carriage with a perforated bottom and an excess amount of whey is removed from the clot using a pneumatic pressing device until the solids content in the clot is 33% by weight. The produced yogurt cheese is cooled to 4°C, kneaded with a homogenizer into a homogeneous mass of yogurt cheese with materials weighed according to the following recipe:

kg of yoghurt cheese, kg of butter (fat content 80%), kg of beet sugar,

100 g of powdered lemon flavor, kg of additive material that increases the viscosity, reduces the release of whey, has antimicrobial and antioxidant properties.

The resulting mass, which serves as a material for the manufacture of a dessert body, is cooled to a temperature of 4 ° C, molded from it by a forming machine into sticks with a diameter of 18 mm and a length of 50-80 mm, they are glazed in a glazing machine over the full surface with chocolate in an amount of 30% by weight finished dessert. The prepared desserts are carefully cooled in a refrigeration tunnel to 10°C, then they are packaged in a printed film using a protective gas by a packaging machine, put into assembly boxes and stored until the expedition in a chilled state at

- 5 041379 at 4°C.

Example 2 Method for making a bar-shaped chocolate-glazed flavored yoghurt dessert based on yoghurt cheese obtained from milk concentrated with milk powder.

Pour the prepared pasteurized milk with a fat content of 1.5% by weight and at a temperature of 50°C into a preparation tank with a stirrer. With the help of a dispersing unit, consisting of a powder mixing tank and a cutting-grinding dispersant, the amount of skimmed milk powder required to obtain a solids content of 16% by weight in the prepared dispersed mixture, as well as the amount of butter or solid vegetable fat, is fed into the preparation tank, required to achieve a fat content of 3% by weight of the mixture. The mixture is dispersed for 2 hours with continuous circulation. During this time, the milk powder is completely soaked. The thus prepared dispersed mixture, which is in fact twice concentrated reconstituted milk compared to milk with a fat content of 1.5% by mass, is pasteurized with a plate pasteurizer at a temperature of 90-95°C, homogenized with a high pressure homogenizer and pumped at a temperature of 42°C into a heated-cooled cheese-making tank, by adding yoghurt starter culture at this temperature until a pH of 4.6-4.4 is reached. A string cutting tool is installed in place of the tank stirrer and the curd is cut into cubes with an edge length of 1-2 cm. exceeded 55°C. To reduce the intensity of whey release, the clot with whey is lowered into a carriage with a perforated bottom and an excess amount of whey is removed from the clot using a pneumatic pressing device until the solids content in the clot is 33% by weight.

The resulting yogurt cheese is cooled to 4°C, kneaded with a homogenizer mixer into a homogeneous mass with materials weighed according to the following recipe:

kg of yoghurt cheese, kg of solid vegetable fat (fat content 70%), kg of beet sugar, kg of fruit jelly (cherry, currant, apricot, strawberry, banana or other) with the appropriate coloring content,

100 g of powdered vanilla flavor, kg of additive material that promotes viscosity, reduces the release of whey, has antimicrobial and antioxidant properties.

The resulting mass, which serves as a material for the manufacture of a dessert body, is cooled to a temperature of 4 ° C, molded from it by a forming machine into sticks with a diameter of 18 mm and a length of 50-80 mm, they are glazed in a glazing machine over the full surface with chocolate in an amount of 30% by weight finished dessert. The prepared desserts are carefully cooled in a refrigeration tunnel to 10°C, then they are packaged in a printed film using a protective gas by a packaging machine, put into assembly boxes and stored until the expedition in a chilled state at a temperature of 4°C.

Example 3. Method for the manufacture of bar-shaped yoghurt dessert glazed with cocoa mass with filling.

Fresh yoghurt cheese with living flora with a solids content of 33% by weight is prepared in the manner described in example 1 or 2, cooled to 4 ° C, kneaded with a homogenizer mixer into a homogeneous mass with materials weighed according to the following recipe:

kg of yogurt cheese, kg of margarine containing omega 3 fatty acid, kg of cane sugar,

100 g of powdered lemon flavor, kg of additive material that increases the viscosity, reduces the release of whey, has antimicrobial and antioxidant properties.

The resulting mass, which serves as a material for the manufacture of the body of desserts, is cooled to a temperature of 4°C, it is molded from it by a forming machine into sticks with a diameter of 18 mm and a length of 50-80 mm while being fed through the injection tubes located in the axial lines of the body-forming extruder pipes of the rod-shaped filling from jam (fruit jelly, caramel, sweetened chestnut puree, nut or other cream) in the amount of 4% by weight of the finished product. In the glazing machine, the full surface of the hulls is glazed with cocoa mass, and the desserts made in this way are cooled in a refrigeration tunnel and packaged in a film by a packaging machine, put into assembly boxes and stored until the expedition in a chilled state at a temperature of 4°C.

Example 4. Method for making bar-shaped chocolate-glazed yoghurt biscuit dessert.

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Claims (3)

Yogurt cheese with living flora is prepared by the method shown in example 1 or 2 with a solids content of 33% by weight, cooled to 4 ° C, kneaded with a homogenizer mixer into a homogeneous mass with materials weighed according to the following recipe: 74 kg of yogurt cheese, 10 kg butter (fat content 80%), 14 kg beet sugar, 100 g powdered lemon flavor, 1) cutting the resulting yogurt clot in a cheese tank into cubes with an edge length of 1-2 cm using a string stirrer of a cheese tank, heating the resulting mixture of cubes of yogurt clot and whey to a temperature of 55 ° C to strengthen the protein structures formed in the clot and to strengthen separating the serum from the clot (syneresis), 1) cutting the resulting yogurt clot in a cheese tank into cubes with an edge length of 1-2 cm using a string stirrer of a cheese tank, heating the resulting mixture of cubes of yogurt clot and whey to a temperature of 55 ° C to strengthen the protein structures formed in the clot and to strengthen separating the serum from the clot (syneresis), 1.0-2.0% of an additive material that promotes an increase in viscosity, reduces the release of whey, has antimicrobial and antioxidant properties, where these components are mixed into a homogeneous mass and molded in the form of a bar with a round, rectangular or other cross section, a cube, a ball form a shape-retaining dessert body, where the product additionally contains in the form of a uniform coating on the body 20-35% by weight of the finished product of chocolate or cocoa mass and is packaged in a film with or without the use of protective gas, while the main dairy component of the product is shape-retaining yogurt cheese, having a dense texture with a hardened protein structure with the preservation of live yogurt bacterial flora in it, formed during its manufacture. 1. A chilled confectionery yoghurt dessert of a dense consistency with live bacterial flora, glazed with chocolate or cocoa mass, which contains by weight of the finished product over 50% yogurt cheese with a solids content of 30-35% by weight as the main dairy component of the dessert, up to 15% butter and / or solid vegetable fat and / or margarine containing omega 3 fatty acid, up to 5% milk powder, 8-15% sugar or other sweetener that partially or completely replaces sugar, up to 20% jam and/or fruit jelly in the form placed in the mass of the dessert body or forming an independent phase in the dessert body, up to 0.1% by weight of lemon or vanilla flavor flavoring, 2) gentle mixing in the cheese tank of a mixture of clot and whey, heated to 55 ° C, until the required density of the clot is reached, without raising the temperature of the mixture above 55 ° C, thus preserving the live bacterial flora of the yogurt clot, 2) gentle mixing in the cheese tank of a mixture of clot and whey, heated to 55 ° C, until the required density of the clot is reached, without raising the temperature of the mixture above 55 ° C, thus preserving the live bacterial flora of the yogurt clot, 3) descent from the cheese-making tank of a mixture of hardened yogurt clot and whey and removal of excess whey from the mixture by pressing to achieve a solids content in the yogurt clot of 30-35% by weight, as a result of which form-retaining yogurt cheese of dense consistency with live yogurt bacterial flora is obtained. 5. Method for making a yoghurt dessert according to any one of claims 1, 2 or 3, using as raw material a dispersed mixture of milk/skimmed milk and milk powder or a dispersed mixture of water and skimmed milk powder, prepared with a concentration of 824% by weight of solids without fat, including the sequence of the following operations: a) preparation of the mixture by adding with the help of a dispersant to water heated to a temperature of 50 ° C / skim milk / milk an appropriate amount of cream, butter and / or vegetable fat to establish a fat content in the mixture of not more than 5% by weight of the mixture, the amount of skimmed milk powder, necessary to achieve in the mixture the content of solids without fat of 8-24% by weight, soaking milk powder in the mixture with continuous stirring for 2-3 hours, b) pasteurization of the mixture at a temperature of 90-95°C, c) homogenization of the mixture and its cooling to a temperature of 40-45°C, d) feeding the mixture at a temperature of 40-45°C into the cheese-making tank, f) adding a yogurt starter containing thermophilic microorganisms Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus to the mixture at a temperature of 40-45 ° C and fermenting milk at the same temperature to obtain a yogurt clot with an acidity of pH 4.6-4.4, f) processing the obtained yoghurt curd to obtain a dense yoghurt cheese with live bacterial flora, g) cooling the resulting yoghurt cheese to 4°C and storing it in a chilled state until it is used, h) kneading yogurt cheese with materials according to the recipe into a homogeneous mass, where the mass serves as a material for the manufacture of dessert bodies, i) molding the resulting mass into the shape of a bar with a round, rectangular or other section, a cube, a ball to obtain a dessert body, j) glazing dessert bodies with chocolate or cocoa mass over their entire surface, as a result of which glazed yoghurt desserts with live bacterial flora are obtained, j) cooling of finished desserts, their packaging and refrigerated storage at a temperature of +4°C, where operation f) processing of the yogurt curd includes the following: 2. A chilled yoghurt dessert confection according to claim 1, characterized in that the dessert body contains food coloring for coloring the body. 3. A chilled yoghurt dessert confection according to claim 1 or 2, characterized in that the dessert body contains, by weight of the finished product in the form of an independent phase, up to 30% of a biscuit layer. 4. A method for producing a yoghurt dessert according to any one of claims 1, 2 or 3 using milk as a starting raw material, including skimmed milk or milk/skimmed milk, ultrafiltered to a solids content without fat of 8-24% by weight , which includes the sequence of the following operations: a) pasteurization of milk at a temperature of 90-95°C, b) setting the fat content of milk in the range of 0.1-5% by weight and homogenizing the milk, c) cooling milk to a temperature of 40-45°C, d) feeding milk at a temperature of 40-45°C into the cheese tank, e) adding a yogurt starter containing thermophilic microorganisms Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus to milk at a temperature of 40-45°C, and fermenting the milk at the same temperature to obtain a yogurt clot with an acidity of pH 4.6-4.4, f) processing the obtained yoghurt curd to obtain a dense yoghurt cheese with live bacterial flora, g) cooling the resulting yoghurt cheese to 4°C and storing it in a chilled state until it is used, - 7 041379 h) kneading yogurt cheese with materials according to the recipe into a homogeneous mass, where the mass serves as the starting material for the manufacture of the dessert body, i) molding the resulting mass into the shape of a bar with a round, rectangular or other section, a cube, a ball to obtain a dessert body, j) glazing the body of the dessert with chocolate or cocoa mass over its entire surface, resulting in glazed yoghurt desserts with live bacterial flora, j) cooling of finished desserts, their packaging and refrigerated storage at a temperature of +4°C, where operation f) processing of the yogurt curd includes the following: 2 kg of additive material that increases viscosity, reduces whey production, has antimicrobial and antioxidant properties. Biscuit strips with a width of 35 mm and a thickness of 4 mm are produced in a separate technological process and continuous dosing by a molding machine is applied to them over the entire width in the form of a layer with a thickness of 12 mm, the mass produced and the resulting continuous rod is cut into pieces with a length of 80 mm. The resulting pieces form dessert cases, which are covered with chocolate over the entire surface in a glazing machine, the desserts made in this way are cooled in a refrigeration tunnel, packed in a film using a protective gas by a packaging machine, put into assembly boxes and stored until the expedition in a chilled state at a temperature of 4 °C CLAIM 3) descent from the cheese-making tank of a mixture of hardened yogurt clot and whey and removal of excess whey from the mixture by pressing to achieve a solids content in the yogurt clot of 30-35% by weight, as a result of which form-retaining yogurt cheese of dense consistency with live yogurt bacterial flora is obtained. Eurasian Patent Organization, EAPO Russia, 109012, Moscow, Maly Cherkassky per., 2