FIELD: food industry.
SUBSTANCE: method envisages fermentation of milk mixture standardised, pasteurised and cooled to the fermentation temperature with a starter containing VKMP V -5817 Tibetan kefir fungi strain and Bifidobacterium adolescentis MS 42 strain. In the process of ripening one introduces "Scullcap extract" biologically active additives and finely milled blanched Crenomytilus grayanus gonads and turrizin stabiliser.
EFFECT: invention allows to obtain a product with more viscous structure, enhanced preventive and synergetic properties and increased storage life without whey isolation.
2 cl, 1 tbl
