FIELD: dairy industry. SUBSTANCE: method involves addition of ferment containing bacteria Bacillus cereus, strain IP5832 in the amount 0.5-5.0% of milk volume to the pasteurized and cooled to 20-30 C milk and fermented at 20-30 C for 6.5-10 h to acidity 75-90 T. Then product is cooled and bottled. Taste filling agents can be added to product after fermentation. EFFECT: high antibiotic resistance, broad spectrum of antagonistic activity, high taste quality of product. 2 cl, 5 ex
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