FIELD: food industry.
SUBSTANCE: method envisages fermentation of a starter, containing Lactobacillus bulgaricus, Lactobacillus acidophilus BZ-AV strain and "Biovestin" live bifidobacteria concentrate at a ratio of 2:1:1, which is standardised, pasteurised and cooled to the fermentation temperature. In the process of ripening one introduces "Milkang" and "Scullcap extract" biologically active additives and turrizin stabiliser.
EFFECT: invention allows to obtain yoghurt with more viscous structure, enhanced preventive and synergetic properties; the ripening time is reduced.
2 cl, 1 tbl
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