FIELD: dairy industry.
SUBSTANCE: claimed method includes dairy raw material pasteurization, cooling thereof to fermentation temperature, introducing of barm based on association of kefir corns and pure Bulgarian bacterium taken in ratio of 1:1. After ripening molten biomass of kefir corns in introduced, mass is agitated and heated up to 58-62°C for 10-15 min with simultaneously introducing of hot curd whey with temperature of 80-85°C and acidity of 90-110°T.
EFFECT: product of increased biologically and nutrient validity, enhanced assortment of dairy products.
1 dwg, 3 tbl, 3 ex
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