FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Method includes pasteurisation of whey, cooling to fermentation temperature 39-43 °C, introduction of biologically active additive "Cikola" in an amount of 5-7 wt% and a starter containing Lactobacillus acidophilus, Acetobacter acet, Bifidobacterium bifidum and Streptococcus cremoris, ripening for 3.5-6.0 hours, during which stabiliser "Ligom-A" is added, cooling to temperature of 22-28 °C, introduction of vegetable filler - pumpkin and carrot powder in ratio 2:3 in amount of 8-10 wt%, stirring, dispensing and cooling.
EFFECT: invention enhances biological value and preventive properties of finished product, its digestibility, and enhances taste qualities and prolongs storage life.
1 cl, 1 tbl, 2 ex
