FIELD: food industry.SUBSTANCE: inventions group relates to food industry. The initial milk or soya based product is fermented with microorganisms chosen from among one or several strains Streptococcus spp., Lactobacillus spp. Acacia senegal gum in powdered form is introduced into the initial product in an amount of 1.5% of the total weight of the fermented product containing acacia gum. The mixture is fermented. One prepares a concentrated water solution by way of mixing acacia senegal gum and water medium chosen from among water, fruit or vegetable juices. The solution is heated for removal of bacterial contaminations at a temperature of nearly 95°C during 5-10 minutes. The prepared solution is introduced into the mixture in an amount of 10 - 30% of the total weight of the fermented product containing acacia gum. The stages of the solution preparation and the initial product fermentation are performed in any order. The ready product concentration is equal to 5 - 9% of the total fermented product weight. The product viscosity is lower than 2000 MPa·s the said viscosity is measured at a temperature of 10°C and shear velocity equal to 64 s-1.EFFECT: inventions group allows to manufacture a stable product without phases separation and with prebiotic effect, having an acceptable texture, viscosity and taste.11 cl, 2 tbl, 7 exГруппа изобретений относится к пищевой промышленности. Исходный продукт на основе молока или сои заквашивают микроорганизмами, выбранными из одного или нескольких штаммов Streptococcus spp., Lactobacillus spp. В исходный продукт вводят смолу сенегальской акации в порошкообразной форме в количестве 1,5% от общего веса ферментированного продукта, содержащего смолу акации. Ферментируют смесь. Подготавливают концентрированный водный раствор путем смешивания смолы сенегальской акации и водной среды, выбранной из воды, фруктовых или овощных соков. Раствор нагревают для удаления бактериальных загрязнений при температуре около 95°С в течение 5-10 минут. Вв
