FIELD: milk industry.
SUBSTANCE: method involves pasteurizing milk whey; fermenting by introducing kefir starter in an amount of 15-30% by weight of mixture; providing fermentation until acidity of resultant mixture reaches 85-90 T; after completing of fermentation process, adding citric acid in an amount less than 0.1% until acidity of said mixture is 90-130 T and sorbic acid in an amount of 0.05% by weight of drink; cooling and pouring. Sour milk drink produced by said method may contain flavor fillers.
EFFECT: improved organoleptical properties, balanced composition, prolonged shelf life, and wider range of sour milk products.
4 cl, 2 tbl, 7 ex
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