FIELD: milk industry, in particular, production of bifidus-containing milk foods.
SUBSTANCE: method involves heating and cooling raw material; introducing preliminarily activated bifidus bacteria concentrate; heating curdle whey or cheese whey to temperature of 95-97 C followed by holding during 5-40 min; cooling to temperature of 20-40 C; separating whey proteins and providing self-pressing followed by pressing; mixing resulting product with growth additive such as corn extract or carrot juice or potato extract; providing thermal processing of resulting mixture at temperature of 90-95 C followed by holding during 5-10 min and cooling to temperature of 35-39 C. Bifidus bacteria concentrate is concentrate of Bifidobacterium bifidum strain 791 or Bifidobacterium adolescentis strain MC-42 or preliminarily activated bacterial preparation "Bifilact D" or "Bifilact A". After introduction of bifidus bacteria concentrate, mixture is subjected to fermentation at temperature of 35-39 C during 6-12 hours. Upon accomplishment of fermentation procedure, mixture may be dried at temperature of 40-60 C during 6-12 hours or subjected to sublimation drying procedure.
EFFECT: increased probiotic properties, digestibility and immuno-modulating activity of ready product.
2 cl, 4 tbl
