FIELD: food industry.
SUBSTANCE: invention relates to the dairy industry, and can be used in production of kefir. Said method for increasing the shelf life of kefir involves adding powder from a dry mixture of Cladonia lichen thallus, lingonberry and bearberry leaves, taken in a mass ratio of 18: 1: 1, in an amount of 0.5% to the mass of kefir, to the finished product. The powder is obtained from a mixture of herbal complex ingredients, which undergo mechanochemical activation in one technological stage without solvents in a ball mill at a speed of 1200-1500 rpm for 1-2 minutes.
EFFECT: method allows extending the shelf life of kefir up to 16 days without changing the taste of the product.
1 cl, 2 dwg, 2 tbl
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