FIELD: food industry. SUBSTANCE: nut fragrance base is obtained by introducing calcium chloride and ferment from lactic bacteria Lactobacillus delbruckii in pasteurized milk followed by fermenting milk at temperature >/= 30 C until clot is formed. The latter is separated from whey and suspension of spores of mold fungus Penicillium camemberti is added, whereupon mixture is allowed to stand at 28-32 C for 6 to 12 days and then dried at 80- 180 C. EFFECT: imparted nut fragrance stable for at least 6 months. 2 tbl, 7 ex
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