FIELD: milk industry. SUBSTANCE: method involves thermal processing of milk; cooling to ripening temperature; introducing culture; mixing resultant mixture; fermenting mixture and/or cooling to boiling temperature; storing and transporting in consumer's containers closed with caps made from readily deformed material, provided with slackened lines and having cylindrical part with channels open at lower side. Fermentation process is considered completed the moment, from which shelf life of ready product is initiated on the basis of active life of live microorganisms. Before fermenting said mixture, consumer's container is placed into commercial transport container. Bifidus, lactic streptococcus, and/or lactobacteria, and/or kefir grains, and/or yeast may be used as culture. Apparatus for capping containers filled with milk products is made in the form of closure with bottom and cylindrical part, whose internal surface is provided with channels made open from lower end. Height of channels is 0.6-0.8 the height of cylindrical part and width is 2.1-2.3 of their depth. Closure is manufactured from readily deformed material. EFFECT: improved dietary and prophylactic properties of finished product and increased efficiency by creating optimal milk product storage mode. 20 cl, 3 dwg
