FIELD: dairy industry. SUBSTANCE: method involves normalization of raw milk, pasteurization at 15 MPa and 45 C, cooling down to 33-37 C, supplementation with 5% of symbiotic starter (propionic acid bacteria, lactic acid bacteria, mesophyllous streptococci, and acetic acid bacteria), fermentation 32-34 C to acidity 56-63 deg T for 3.5-5.0 h, cooling down for 2-3 h, agitation for 5-10 min, cooling down to 14-20 C, supplementation with fruit filler (12-15% ) or aromatic agent (0.08-0.15%), cooling down to 2-4 C, and raising acidity to 100 deg T. EFFECT: higher product quality.
