FIELD: food industry.
SUBSTANCE: invention relates to dairy industry and may be used for production of a mixed fermentation cultured milk product. The method envisages intake and preparation of raw material, preparation of a standardised mixture, homogenisation, pasteurisation, cooling to the fermentation temperature, introduction of a starter of Lactobacillus bulgaricus, thermophilic lactic streptococcus and yeast, the mixture ripening, cooling and ageing.
EFFECT: invention ensures enhancement of nutritive value, improvement of organoleptic indices, production of a product with an original taste which does not cause the package swelling in the process of storage during 72 hours.
3 ex
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