Process for producing yoghurt with high biological value

Abstract

The invention relates to the dairy industry, in particular to a process for producing yoghurt with high biological value. The process, according to the invention, com- prises milk normalization, pasteurization, cool- ing, leavening with starter cultures for yoghurt, fermentation, introduction of a water-alcohol extract of berries, mixing, packaging, cooling and maturation of yoghurt. At the same time, a water-alcohol extract of berries is intro- duced, obtained by mixing berry powder with water-alcohol solution and microwave extrac- tion followed by filtration and concentration, and as berries are used chokeberry or sea- buckthorn or dog rose, or hawthorn fruits.