| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. The method envisages introduction of a starter of lyophilised concentrate of BK-Altai-LSBifi cultured milk and bifidobacteria into the prepared milk base, stirring and addition of preliminarily prepared parsnip and tumeric, stirring, packaging into a consumer container and ripening in a thermostatically controlled chamber during 6-7 hours at a temperature of 37±1°C till production of curd clot and till achievement of a titratable acidity equal to 70-75°T.EFFECT: invention allows to manufacture a product with high organoleptic, physical-chemical and microbiological indices, increased nutritive value and vitamin-and-mineral composition.2 tbl, 5 ex |
