FIELD: dairy industry. SUBSTANCE: mixture of whole and fat-free milk is pasteurized, aged till browning, then cooled, and sour is introduced. The latter contains 60% of Bulgarian rod, 25% of thermophylic streptococcus, 15% of fungus kefir culture prepared on fat-free milk. Then mixture is soured, pressed, cooled and prepacked. EFFECT: improved product taste.
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