| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to dairy industry, in particular to methods of production of fermented milk drinks. Cow milk is cleaned, its acidity and acidity of its ferment are determined, the ferment containing L. bulgaricum, L. thermophilus, L. acidophilus and L. cremoris is added, the ferment is mixed with the milk at a ratio of 1:19, it is shaken for 28-30 minutes, maturated, shaken again for 5-6 minutes, poured into containers and kept at a temperature of 15-35C during 21.5-22 hours up to acidity 9516.2T. ^ EFFECT: invention enables to improve sensory characteristics of the drink and improve its biological value. ^ 2 tbl, 4 ex |
