FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Method envisages preparation of a mixture of milk whey, defatted milk, apple puree, red ashberry puree, pectin and sugar dissolved in water. All are thoroughly mixed 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-Snzh (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 6–7 hours until formation of clot and titrated acidity (85±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 the natural microflora of the human gastrointestinal tract.
4 cl, 2 tbl
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