FIELD: dairy industry.
SUBSTANCE: method of producing kefir involves preparation of milk, fermentation, addition of a filler, ripening at temperature of 40–41 °C, stirring and cooling of the obtained product for 8 hours, stirring, 3 hours after the beginning of fermentation and one hour before the end of the fermentation process, cooling of the obtained product. Filler used is 100–150 mg of nanostructured dry extract of barberry in sodium alginate, or 100–150 mg of nanostructured dry extract of barberry in guar gum, or 100–150 mg of nanostructured dry extract of barberry in kappa-carrageenan per 1 l of milk.
EFFECT: method allows to produce a product with preservation of organoleptic properties and stable structure.
1 cl, 2 tbl, 12 ex
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