FIELD: dairy industry. SUBSTANCE: product contains living cells Lbm. acidophilus (107-109 units) and Str. thermophilus (107-109 units) at their ratio from 1:6 to 1:12 with following proportions of ingredients, wt %: proteins 2.0-4.0, milk fat 0.05-3.64, carbohydrates 2.5-8.0, and water - the balance. Product is characterized by acidic number 50-90 °T. EFFECT: increased number of living cells of sour-milk microorganisms and raised titer of antibiotic activity resulting in improved dietetic quality. 2 ex
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