FIELD: dairy industry.
SUBSTANCE: claimed method includes milk pasteurization at 90-95°C with conditioning for 2-3 h; cooling; introducing of ferment containing pure cultures of lactic acid thermophylic streptococcus and Bulgarian rod in ratio of 3:1, fermentation, pressing up to moisture of 80 %, cooling, sugar addition under agitation in amount up to 5 % based on clot mass.
EFFECT: product of good taste, homogenous non-layered consistence, increased energy validity and prolonged storage time.
1 tbl, 3 ex
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