| 摘要 |
FIELD: food industry, dairy industry. ^ SUBSTANCE: The method deals with normalization of dairy raw material by fat followed by thermal treatment, homogenization,cooling up to fermentation temperature, introduction of Bifidobacterium bifidum l biomass at the quantity of 0.1-0.4%, ferment containing lactobacteria at the quantity of 1-3% and ferment Lactobacillus brevis BA-13 N 261 0.05-0.5% against milk volume. Fermentation should be continued till clot formation at 36-39 C and acidity level of 65-70 T followed by mixing, cooling and packaging. The innovation enables to improve quality and increase stability at storing lactic acid products due to decreased and stabilized acidity of the ready-to-use product at storage. ^ EFFECT: higher efficiency. ^ 3 ex, 3 tbl
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