FIELD: food industry.
SUBSTANCE: invention refers to dairy industry, namely to cultured milk foods production, particularly yoghurt. Method includes normalisation of milk, milk mix purifying, homogenisation, pasteurisation, cooling till fermentation temperature, fermentation, souring, simultaneous mixing and cooling. During mixing and cooling process complex additive which includes milk acid and sodium and potassium lactate in ratio of 13:57-8:92 mass atom unit parts in amount of 0.9-1.1% from received product complex additive is added.
EFFECT: invention allows to increase yoghurt storage life, its quality and safety.
4 tbl, 3 ex
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