FIELD: food industry.
SUBSTANCE: method includes introducing a ferment into baked milk of 4% fat at a temperature of 40-41°C, introducing a nanostructured additive - 150-200 mg creatine hydrate in a shell of sodium alginate, and subsequently souring for 10 hours. 4 hours after the fermentation start, the mixture is stirred. The second stirring is carried out an hour before completing the fermentation process, after which the mixture is cooled to the temperature of 6°C and bottled.
EFFECT: increasing the useful properties of the product, while preserving the organoleptic properties and stable structure of the finished product.
2 tbl, 2 ex
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