FIELD: dairy industry. SUBSTANCE: method involves using whole milk, or mixture of whole milk, cream of 30-% fat content, and concentrate of whey protein, or dry mixture "Malysh" or Malyutka", or soya milk as a stock; its normalization up to 12-15% of dry substances content; and heating up to 60-80 C. Homogenization is carried out before pasteurization at 10-14.5 MPa. Lactobacterium acidophilus and Streptococcus thermophilus is used as sour in ratio 1:3. EFFECT: higher biological value of product. 3 cl
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