METHOD FOR MANUFACTURE OF CULTURED MILK PRODUCT FOR DIETARY AND PREVENTIVE ALIMENTATION OF CHILDREN AGED OVER THREE YEARS

摘要

FIELD: food industry.;SUBSTANCE: cultured milk product manufacture method envisages homogenisation of standardised milk in an amount of (56.2-59.7) wt %, pasteurisation at a temperature of 76-80°C with maintenance during 20 s, cooling to 36-40°C, introduction of whey protein hydrolysate in an amount of (14.28-16.27) wt %, sugar sand in an amount of (6.7-6.9) wt %, a stabiliser and water. The obtained mixture is stirred, cooled to 8-10°C, maintained for the mixture swelling, homogenised at a temperature of 58-60°C under 12.5-17.5 MPa, pasteurised at a temperature of 93-97°C with maintenance during 5 minutes, cooled to the fermentation temperature, ripened with a direct addition starter represented by F-DVS YoFlex Mild 1.0. Then the mixture is cooled to 18-22°C; fruit filler is supplied into the cooled ripened mixture in an amount of 5.0 wt %; then the obtained mixture is dispensed.;EFFECT: method allows to obtain a cultured milk product for dietary preventive alimentation of children aged over three years; such product has increased biological and nutritive value, improved dietary, preventive and organoleptic indices, enhanced quality and reduced milk protein allergenicity.