FIELD: dairy industry. SUBSTANCE: method involves preparation of mixture containing whole milk of 3.2% of fat, nonfat milk, isolated soya protein, polyvitamin premix, aqueous solution of stabilizer. Resulting mixture is aged at 18-22 C for 40-60 min, heated up to 50-60 C, and jelling starch is introduced. Then mixture is filtered, homogenized, pasteurized at 90-94 C for 2-8 min, cooled, prepacked at 35-36 C, aftercooled up to 6-8 C and jellied. Before prepacking, flavor, color and filler may be introduced in product. EFFECT: improved taste. 5 cl
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