FIELD: dairy industry. SUBSTANCE: pasteurized cleared whey is cooled to 37 C and sugar syrup, roasted sugar or kvass wort concentrate are added and stirred. Then ferment containing Lactobacterium acidophilum and yeast is added, fermented and cooled. Then dye is added and poured. EFFECT: improved method of production, improved quality of product. 2 cl, 1 tbl
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