FIELD: food industry.
SUBSTANCE: method envisages pasteurisation of standardised milk raw material, cooling to fermentation temperature, introduction of a starter, water extract of licorice root represented by syrup with dry substances content equal to 15-16%, stirring, ripening till formation of clot with acid content equal to 75-85°T and apple puree introduction.
EFFECT: invention allows to improve organoleptic indices, enrich yoghurt with biologically active substances and impart preventive properties to the product.
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