FIELD: food industry.
SUBSTANCE: invention relates to the dairy products industry and may be used for cheese products manufacture. The composition includes whole milk, cedar nut flour, rice flour, soya bean flour at a ratio of 4:1:1, dry lyophilised starter culture of LAT PB T species, sugar and water.
EFFECT: invention allows enhancing the paste biological and nutritive value and organoleptic indices and imparting prebiotic properties to the product.
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