Fecha de publicación: -- Fuente: WIPO "milk" A method of producing a fermented milk product envisages normalizing, homogenizing, pasteurizing milk mixture, cooling it up to the temperature of fermenting, adding bacterial concentrate, the composition of which includes Bifidobacterium lonqum and Streptococcus thermophilus, fermentation and cooling. To the composition of the bacterial concentrate Bifidobacterium bifidum ІMB В-70У2, Bifidobacterium adolescentis IMB B-7035, Laсtobacillius acidophilus VКPM V -2707, Propionibacterium freudenreichii ssp. shermanii VКPM V-7530 are additionally introduced. From Streptococcus thermophilus the strains Streptococcus thermophilus VКPM V-4464, VКPM V-7773, VКPM 7774 are used. The bacterial concentrate is introduced without its activization on the basis of a rate of 5-10 gramms per 1 tonne of the milk mixture. To increase the biological value of the product, pulpy juices in amounts of 25-30 percent from the total mass of the product are used as fruit fillers.