FIELD: dairy industry. SUBSTANCE: method involves addition of mixed bacterial ferment containing Lactobacillus acidophilus strain 317/402, Lactobacillus acidophilus nonmucous strain, cream bacteria Streptococcus cremoris and aroma-forming bacteria Streptococcus diacetilactis at amount 3-5 wt.-% are added to pasteurized, homogenized cream cooled to fermenting point. Method ensures to obtain dietetic foodstuffs containing the more broad spectrum of vitamins, amino acids and different useful biologically active substances, to develop dietetic foodstuffs for persons suffering with intolerance of dairy products due to lactate dehydrogenase deficiency in body. EFFECT: broadened assortment of dietetic foodstuffs. 4 cl, 4 tbl
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