FIELD: milk industry. SUBSTANCE: method involves washing and sterilizing processing equipment at temperature of 110-150 C for 20-40 min by heated water or steam under pressure of 2.5-3.5 atm; providing blowing with sterile air; supplying liquid milk product into sterile air; normalizing produced mixture; providing thermal treatment; homogenizing; cooling to fermentation point; introducing ferment into fermenter; providing fermentation; mixing clot; cooling; adding fruit filler; performing additional cooling and packing. EFFECT: improved organoleptical properties of product, increased storage time and provision for keeping live microflora in doses meeting requirements. 6 cl
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