FIELD: food industry.
SUBSTANCE: invention relates to dairy industry, specifically to production of fermented milk products, in particular yoghurt. In production of yoghurt a mixture of defatted milk, dry defatted milk and sugar is prepared. Mixture is purified at a temperature of 41-45 °C and dry buttermilk is added. Method includes pasteurising, chilling to fermentation temperature, adding a composition of starters containing selected strains of cultures of Lactobacterium bulgaricum and Streptococcus thermophilus. Method includes ripening to formation of clot with acidity 75-85 °T, stirring, cooling, adding a natural colouring agent of beet-roots, further cooling and bottling.
EFFECT: invention enables to obtain yoghurt with high biological value, good organoleptic properties; wherein time for production of yoghurt is shorter.
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