FIELD: food industry.
SUBSTANCE: invention relates to dairy industry, specifically to products based on milk whey, and can be used in dairy industry for making products of preventive purpose. Method comprises preparing a mixture of liquid milk whey, a fruit filler (apple puree) and sugar. Mixture is thoroughly stirred and food gelatine is added in swollen state. Mixture is heated to temperature (86±1) °C, held for 5-10 seconds, cooled to a temperature (37±1) °C and adding ascorbic acid and microbial consortium cultures of Streptococcus thermophilus and Lactobacillus casei in a ratio of 1:1, souring is carried out at a temperature of (37±1) °C for 8-9 hours before clot formation and titrated acidity (76±1) °T. All components are taken at a certain ratio.
EFFECT: invention improves nutritional and biological value of product, and normalises intestinal microflora.
1 cl, 2 tbl
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