FIELD: milk industry. SUBSTANCE: method involves obtaining milk fermented with lactic-acid bacteria in first apparatus; mixing fermented milk and maintaining pH value thereof at level preventing occurrence of milk synerisis; regulating said pH value by continuously adding non-fermented milk into first apparatus while continuously discharging fermented milk from first apparatus; cooling fermented milk to temperature below 15 C in second apparatus for providing further fermentation thereof; regulating time during which fermented milk is cooled in second apparatus so that pH value of fermented milk discharged from second apparatus is below 4.7, said fermented milk with pH value below 4.7 being continuously discharged from second apparatus. Lactic-acid bacteria source is preliminarily fermented milk with pH value below 5. Acidity of fermented milk in second apparatus is regulated by continuously adding of acid composition having temperature below 15 C and pH value below 4.9. EFFECT: improved quality of milk and intensified production process. 6 cl, 2 dwg, 4 ex
