FIELD: dairy industry. SUBSTANCE: sour is introduced in two stages: first, daily culture of biphytobacteria with the following ageing of prepared mixture; then daily culture of fermented-milk streptococcus. Food colors, flavors and edulcorants are added before introduction of daily culture of fermented-milk streptococcus for giving product fruit or berry color, smell and taste. EFFECT: higher efficiency. 2 cl
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