FIELD: foodstuffs.
SUBSTANCE: invention relates to the food industry, in particular to the dairy industry. The method involves preparation of milk, fermentation, introduction of additive, fermentation at a temperature of 40-41ºC for 8 hours, mixing after 3 hours after the start of fermentation and mixing an hour before the end of the fermentation process and then cooling obtained product. A nanostructured dry boswellia extract in kappa-carrageenan, or a nanostructured dry boswellia extract in guar gum in the amount of 200 mg per liter of milk is used as an additive.
EFFECT: method allows producing a product with the preservation of its organoleptic characteristics and stable structure.
1 cl, 2 tbl, 8 ex
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