FIELD: biotechnology.
SUBSTANCE: mixture of whole cow milk and colostrum is mixed with sourdough "EM-Kurunga" in the ratio 10:1:1, respectively. The mixture is soured at 20-25°C for 4-6 days until achievement of acidity of the biomass of 270-300°T with periodic stirring until the layering of the biomass. Skim milk is added to the obtained biomass. Hydrolysis is carried out at 18-21°C with stirring every 12÷60 days until achievement of acidity of the biomass of 310-350°T. After layering of the biomass the whey is separated from dense biomass. The obtaining thick biomass is dried and used in production in the form of tablets, capsules, powder, and the separated whey is used as a drink, sourdough and dietary food supplement.
EFFECT: obtaining product with high level of antibiotic activity, high organoleptic properties, reduction of cooking time.
2 ex
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