FIELD: food industry.
SUBSTANCE: method of sour milk drink manufacturing includes normalising, pasteurisation, homogenisation, cooling up to the fermentation temperature, addition of the leaven which contains pure cultures of thermopile streptococcus and Bacillus bulgaricus in ratio 1:1 , fermentation during 3.5-4.5 hours. Then 3-7% carbohydrate concentrate which contains chitosan solution is added to a sour mixture: lactulose syrup: fructose (3-30):(1-12):(5-45) respectively.
EFFECT: allows to get sour milk drink of good organoleptic and preventive characteristics, increased stability and the optimum ratio of production cost/quality.
3 ex
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