UA36922U - Method for making bifidus-containing protein fermented milk product with functional properties - Google Patents

Abstract

A method for making a bifidus–containing protein sour-milk product with functional properties provides normalizing, heating, treating, pasteurizing, cooling up to a temperature of adding a starter, adding a symbiotic starter, mixing, ripening, treating a curdle, removing the whey, pressing and cooling. Fructose is added into milk in an amount of 0.08-0.12 mass % while normalizing, pasteurizing the normalized milk is carried out at a temperature of 85±5 °С keeping 5±1 min, addition of a starter into the normalized pasteurized milk and ripening thereof are carried out at a temperature of 37±1 °С with a symbiotic starter containing the probiotic cultures "Bifidobacterium bifidum", "Bifidobacterium longum" and "Bifidobacterium breve" in a ratio of 1:1:8, correspondingly, in an amount that provides for a concentration of viable cells of "Bifidobacterium" in the normalized milk of 1·10CCU/sm. In doing so the probiotic cultures "Bifidobacterium bifidum", "Bifidobacterium longum" and "Bifidobacterium breve" are added into the the normalized milk after adapting thereof to the milk carried out by means of cultivating pure cultures of "Bifidobacterium bifidum", "Bifidobacterium longum" and "Bifidobacterium breve" in the milk mixture sterilized at a temperature of 120±1 °С in the course 20±1 minutes, the composition of which comprises nonfat milk, fructose and dry cheese whey in an amount of 97.5, 0.5 and 2.0 mass %, correspondingly, at a temperature of 37±1 °С for 12±1 hrs up to reaching рН of 4.65±0.05 units with the further quick cooling up to a temperature of 4±2 °С.