METHOD FOR PRODUCTION OF FERMENTED MILK BEVERAGE FROM MILK WHEY

摘要

FIELD: food industry.;SUBSTANCE: method involves whey pasteurisation, cooling to fermentation temperature 39-43 °C, adding biologically active supplement "Mobelis" in an amount of 5-7 wt% and a starter containing Lactobacillus acidophilus, Bifidobacterium adolescentis and Acetobacter aceti in ratio 4:2.5:2, ripening for 3.5-6.0 hours, cooling to temperature of 22-28 °C, adding vegetable filler - powdered apple semi-product with weight ratio of pectin of 13-16 wt% and mango juice in ratio 4:2 in an amount of 8-10 wt%, stirring, bottling and cooling.;EFFECT: invention improves biological value and preventive properties of finished product, its digestibility, and enhances taste qualities of product.;1 cl, 2 tbl, 2 ex