FIELD: food industry.
SUBSTANCE: method involves the mixture standardisation, purification, separation, homogenisation and cooling, subsequent fermentation with a starter (containing a symbiosis of lactic acid bacteria and milk yeast and produced using extract infusion of willow bark inner layer), ripening, stirring at 1 hour intervals during 5-10 minutes and cooling.
EFFECT: invention allows to manufacture a dietary product, enhance its organoleptic and biological properties, useful microflora content, stability and storage life as well as to enhance the method technological effectiveness.
3 ex
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