FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Method envisages preparation of a mixture of milk whey, defatted milk, apple puree, pectin and sugar dissolved in water. Mixture is thoroughly stirred and heated to temperature (86±1) °C is held for 11–12 s. Cooled to temperature (38±1) °C and introducing a microbial consortium of bacterial concentrates Lactobacillus acidophilus, Lactobacillus delbrukii subsp.bulgaricus, Lactobacillus casei and BK-Altai-Slzh (Lactococcus lactis subsp.lactis, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.diacetilactis, Streptococcus salivarius thermophilus) in ratio of 1:1:0.8:1.2. Then one performs ripening at (38±1) °C for 5.5–6.5 hours until formation of clot and titrated acidity (87±1) °T. All components are used at specified content.
EFFECT: invention allows to enhance food and biological value of the product, improve its organoleptic properties, as well as normalize natural intestinal microflora.
4 cl, 2 tbl
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