Developing enriched fermented milks technique with the use of dried skim milk

The item considers the matter of developing enriched fermented and sour milks technique based on dried skim milk rich in undenaturated whey proteins (index WPNI more than 4.8 mg/g); defines the composition of a complex starter containing propionic acid bacteria, lactococci, Lactobacillus acidophilus and thermophilic lactic acid streptococci; specifies the most favourable skim milk fermentation conditions providing rather high content of viable cells of starter organisms, comparatively rapid increase in fluid acidity in the souring process and getting a product having good organoleptic, structural and mechanical properties. The item studies the influence of different technological factors (mass concentration of dried skim milk, vegetable oil in milk and lactiferous substrate, pasteurization temperature and curd acidity) on the organoleptic, structural and mechanical properties of the products, determines basic technological regimes of their production, and shows the change of beverage properties in the process of storage.