FIELD: food industry.
SUBSTANCE: pudding includes, wt %: cream - 5.0-20.0, fruit -and-ginseng syrup - 10.0-15.0, JTL Stabisol - 1.0-1.5, immobilised LAT PB AC species probiotic culture starter - 0.05-0.1, defatted curd produced by way of ultrafiltration - balance.
EFFECT: invention allows to enhance organoleptic indices of the ready product, manufacture a product with high nutritive and biological value and impart functional properties to it.
3 tbl, 3 ex
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