FIELD: dairy industry. SUBSTANCE: for preparation of cultured milk product, normalized homogenized and pasteurized milk is cooled up to temperature of souring, and dry sour of propionic bacteria P. shermanii is introduced. Then product is soured at temperature 20-31 C for 8-12 h up to acidity 75-90 T. EFFECT: increased biochemical activity of propionic bacteria; increased content of vitamin B12. 1 tbl
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