FIELD: food industry.
SUBSTANCE: invention relates to dairy industry and in particular to production of fermented drinks on the basis of secondary dairy raw materials. Method to prepare fermented drink includes pasteurisation of dairy raw materials - nonfat milk or buttermilk or milk whey, cooling down to fermentation temperature, addition of a ferment, containing lactic-acid bacteria Streptococcus thermophilus and bacteria Mannheimia succiniciproducens at the ratio of 1:2, fermentation, additional of sugar syrup, cooling of produced clot and bottling of finished product.
EFFECT: invention makes it possible to improve organoleptic properties, to produce drink with stable balanced composition and long shelf life, and also to expand assortment.
2 tbl, 3 ex
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| FERMENTED MILK BEVERAGE | 2005 |
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RU2128444C1 |
