METHOD OF PREPARING CURATIVE-PROPHYLACTIC FERMENTED MILK BIFIDO-CONTAINING PRODUCT

摘要

FIELD: preparation of curative-prophylactic fermented milk bifido-containing product designed for infant food and dietetic alimentation. SUBSTANCE: method involves introduction of sour in the amount of 1-5% from content of fermented milk in pasteurized cooled milk. The sour contains bifidobacteria and fermented milk streptococcuses, food vitamin additive in the form of prepared product "Betaviton" or beet juice in the amount of 0.8-3 g per 1 l of milk. Then mixture is mixed and soured up to content of live cells 10⁹-10¹⁰ CFU/cu.cm and acidity of 80-100 T. After it, the product is cooled, mixed, bottled, closed and cooled up to temperature of realization. EFFECT: increased curative properties and biological value of product. 3 cl, 2 tbl, 2 ex