MILK YOGHURT WITH PROBIOTIC CULTURES

摘要

FIELD: food industry.;SUBSTANCE: invention relates to milk industry and may be used for production of cultured milk products, yoghurts, whole-milk beverages and other food products. The yoghurt contains standardised milk, a stabiliser, sugar, functional ingredients, a starter consisting of a mixture of thermophile lactic streptococcus and Lactobacillus bulgaricum, bifidobacteria and a fruit filler. Bifidobacteria are introduced into the yoghurt in the form of soft seamless microcapsules with diameter equal to 500-2000 mcm and produced by extrusion method. The microcapsules have an external gelatine-based coating inside whereof a filler with cells of probiotic bifidobacteria is encapsulated; the probiotic bifidobacteria portion is equal to no less than 6.68% of the filler weight while the portion of microcapsules introduced into the yoghurt is equal to 0.27-0.3% of the total weight of the ready product.;EFFECT: invention ensures preservation of probiotic cultures activity and viability under the aggressive conditions of the digestive tract environment.;4 tbl