FIELD: food industry, dairy industry.
SUBSTANCE: the present method deals with introducing bifidobacterial ferment, lactic acid streptococcal ferment and that of lactobacteria into pre-heated milk, followed by fermentation and cooling. Heat treatment of milk should be performed at 110-121 C for 15-30 min. Moreover, one should introduce against milk volume: 3-3.5% 8-10-h-long bifidobacterial ferment, 2-2.5% 5-h-long lactic acid streptococcal ferment and 0.015-0.025% 5-h-long lactobacterial ferment followed by mixing for 30-45 min, fermentation and cooling up to 20-25 C. The innovation enables to improve dietary and organoleptic properties of the product at simultaneous decrease of terms to prepare the product.
EFFECT: prolonged terms of storage.
1 cl, 5 ex
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