METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT WITH INCREASED IODINE CONTENT

摘要

FIELD: food industry.;SUBSTANCE: invention relates to dairy industry. Milk is standardised, homogenised, pasteurised and cooled to a temperature of 37±1°C. One introduces a starter of lyophilised concentrate of BK-Altai-LSBifi lactic acid and bifidobacteria, stirs the mass and adds 4.0% of feijoa juice with pulp. Juice is preliminarily heated up to 85±2°C with maintenance during 5 minutes and cooled to 37±1°C. The product is stirred, packed into consumer containers, closed and ripened in a thermostatically controlled chamber for 6-7 hours at a temperature of 37±1°C till production of curd clot and till achievement of a titratable acidity equal to 70-75°T and pH equal to 4.65-4.50.;EFFECT: invention is aimed at manufacture of a product with increased iodine content, having high organoleptic, physical-and-chemical and microbiological indices and increased vitamin-and-mineral content; additionally, the invention is aimed at iodine deficiency correction.;2 tbl, 5 ex