FIELD: dairy industry.
SUBSTANCE: claimed method includes milk normalization based on mass content of fat and dry matters followed by nut milk, starch, gelatin and sugar introducing in cow milk/nut milk ratio of 1:1. Then mixture is homogenized, pasteurized and cooled to fermentation temperature. Further ferment cultures are introduced, product is fermented agitated and cooled to 6-8°C. Fruit-and-berry fillers are introduced, product is bottled and additionally cooled.
EFFECT: product of improved consistence, increased nutrient and biological value.
2 tbl, 2 ex
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