| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method involves milk standardisation, pasteurisation, homogenisation and cooling obtained mixture to fermentation temperature,fermentation of a starter containing Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophilus and Bifidobacterium bifidum, souring, during which a fruit extract of rowan and blackberry juice and "Turrizin RMZ" stabiliser are added, stirring, cooling, packing.EFFECT: invention enables to obtain a product with a more viscous structure, improves synergetic properties of product, improves its organoleptic properties, reduces souring time and prolongs storage life of end product.1 cl, 1 tbl, 2 ex |
