FIELD: food industry.
SUBSTANCE: method comprises standardisation of milk, pasteurisation, homogenisation and cooling to fermentation temperature, fermenting starter, comprising Enterococcus faecium Lactobacillus acidophilus and Bifidobacterium longum, souring, during which a stabiliser is added, stirring, during which is added an extract of prairie weed and birch juice, cooling and packaging.
EFFECT: invention enables to obtain a product with a more viscous structure, improves assimilability, preventive, probiotic and synergetic properties thereof, and also improves organoleptic properties and prolongs storage life of finished product.
1 cl, 1 tbl, 2 ex
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