FIELD: food industry.
SUBSTANCE: method for production of cultured milk drink from milk whey includes whey pasteurisation, cooling to fermentation temperature 39-43 °C, introduction of biologically active supplement “Biobakton” in amount of 5-7 wt% and starter containing Lactobacillus acidophilus, VKPM V-4423 and strain of Acetobacter lovaniense 143 in ratio 4:3, ripening for 3.5-6.0 hours, cooling to temperature of 22-28 °C, introduction of vegetal filler - powdered apple pectin with weight fraction equal to 13-16 wt% and pear juice in ratio 3:1 in amount of 8-10 wt%, stirring, bottling and cooling.
EFFECT: invention allows to enhance biological value and preventive properties of finished product, its digestibility, as well as enhance taste qualities, namely to impart pleasant less sour taste and increase storage life.
1 cl, 2 tbl, 2 ex
