FIELD: food products.
SUBSTANCE: method includes sterilisation of skimmed milk with dry materials content of 16%, cooling to the temperature of souring, introduction of maticular starter Lactobacillus acidophilus strain 317/402 and 0.1%, dry starter Lactobacillus acidophilus strain 317/402 and cultivation. The obtained starter is cooled down, held, frozen at the temperature of -45°C during 23 hours and capsulated. Then it is vacuum dried during 22 hours to the humidity of 2.9 wt %. Lactis acid bacellus of living cells content in the finished starter before and after capsulation equals (3.5-4.0)·1010KOE/g.
EFFECT: increase of starter solubility and activity with improved taste and increased storage life.
4 tbl, 1 ex
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