| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method comprises standardisation of milk mixture, adding protein additive, thermal treatment, homogenisation, cooling obtained mixture, adding starter, comprising Streptococcus thermophilus, Lactobacillus acidophilus and Enterococcus durans, souring, adding a stabiliser, stirring, cooling, dispensing.EFFECT: invention enables to obtain a product with probiotic properties, increases its biological value, improves dietary properties and organoleptic properties and digestibility, and reduces energy value of product.1 cl, 2 ex |
