FIELD: food products.
SUBSTANCE: method includes pasteurising milk powder with stabiliser, cooling it down to a souring temperature, adding a starter culture with acidophilus bacteria, and ripening. It is then whipped in a freezer for an hour, freeze-dried and hardened at a temperature of minus 27°C, dried at an initial vacuuming point of minus 25°C and a pressure of 0.5 mm Hg, and further dried until a temperature of 40°C is reached.
EFFECT: higher consumer value of a product; enhanced line of functional dairy desserts.
2 tbl, 1 ex
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