FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Method envisages milk standardization, pasteurization, homogenisation and cooling obtained mixture to fermentation temperature, fermentation of starter, containing Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, Bifidobacterium adolescentis. During ripening process, method includes adding food starch stabiliser "N-CREAMER 46", red ashberry puree and gooseberry puree, mixing, cooling, packaging and further cooling.
EFFECT: invention enables to produce a product with improved organoleptic properties, more viscous structure and longer storage life without whey separation; higher preventive and synergetic properties of finished product.
1 cl, 2 ex
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