FIELD: dairy industry. SUBSTANCE: sour is introduced in amount of 2-4 spoonfuls per 1 l of whole or fat-free milk. Souring is carried out at 22-39 C for 10-20 h. Additionally used in sour are Lactobacillus acidophilus ЦМПМВ-3324, or Lactobacillus acidophilus ЦМПМВ-4425, or Lactobacterium plantarium 8 РАЗ, or Streptococcus thermophilus T-50 and firobacteria Bifidobacterium longum B379M, or Bifidobacterium bifidum No.1. EFFECT: higher efficiency.
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