FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Method involves standardization of dairy raw materials, pasteurisation, cooling to fermentation temperature, introduction of a solution of a rennet, a starter containing mesophilic streptococci and Streptococcus salivarius ssp.thermophilus AiBi Golden Time series S 4.01 SWEET in amount of 70 UA (units of activity) per 1,000 kg of normalized milk mixture, souring at temperature of 26–42 °C for 4–9 hours to lactose content in finished product 0.05–0.1 g per 1,000 g, stirring, thermising, separating whey and cooling the obtained curd.
EFFECT: invention increases biological value of the product and its preventive properties, prevents syneresis during storage, prolongs storage life to 30 days by reducing post-oxidation, enhance rheological properties of the product, obtain a product with improved structure and improved quality, with a softer fermented milk taste and aroma, as well as impart a creaminess to the product.
1 cl, 1 dwg, 1 ex
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