FIELD: food industry. SUBSTANCE: dairy whey filtrate (dry matter content is 3.8-4.2%, acidity is 55-65 T) is fermented with ferment containing lactic acid bacteria of bulgarian and acidophilic bacilli at ratio = 1:1. The fermented filtrate is stirred for 30 min, fermented to acidity 190-210 T, condensed to dry matter content 51-53% and acidity 1900-2100 T and cooled to 31-35 C. Then primer is added at amount 0.02%, stirred for 30 min, cooled to 25-27 C and packaged. EFFECT: improved method of detergent producing.
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