FIELD: food industry.
SUBSTANCE: method envisages introducing sugar sand into skimmed curd at a temperature of 10-14°C in the amount envisaged by the recipe at the kneading stage, stirring and adding whey proteins in an amount of 7%, cedar cake in an amount of 1.0%, lactulose syrup in an amount of 1.0%; the method envisages normalisation with a calculate quantity of cream fermented with lactic acid bacilli, stirring and packing.
EFFECT: invention allows to produce a product with improved consistency, increased nutritional and biological value, bifidogenic properties and to increase the product storage life.
2 tbl, 5 ex
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