method of manufacturing \u043a\u0438\u0441\u043b\u043e\u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0433\u043e drink includes cleaning milk \u043f\u0440\u043e\u043f\u0443\u0441\u043a\u0430\u043d\u0438\u0435\u043c through the column with the \u0446\u0435\u043e\u043b\u0438\u0442\u043e\u043c, normalizing to 2.5 percent fat content, a mixture of the normalized milk taste additives, homogenization the mixture at a temperature of from 50 55\u00b0\u0441 and pressure of 10 to 12 mpa, \u043f\u0430\u0441\u0442\u0435\u0440\u0438\u0437\u0430\u0446\u0438\u044e temperature (78\u00b12) plates with \u0432\u044b\u0434\u0435\u0440\u0436\u043a oh, 30 - 40, cooled to the temperature of m.the \u0430\u043b\u044c\u0433\u0438\u043d\u0430\u0442\u0430 calcium, the mixture of cultures of l. acidophilus and \u0431\u0430\u043a\u043f\u0440\u0435\u043f\u0430\u0440\u0430\u0442\u0430 \"\u0431\u0438\u0444\u0438\u043b\u0430\u043a\u0442 - b\" in the ratio of 1: 1, \u0441\u043a\u0432\u0430\u0448\u0438\u0432\u0430\u043d\u0438\u0435 mixture at a temperature of 38\u00b0\u0441 in t \u0435\u0447\u0435\u043d\u0438\u0435 5,0\u00b10,5 h, the \u0438\u043d\u043a\u0430\u043f\u0441\u0443\u043b\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 \u043f\u0440\u043e\u0431\u0438\u043e\u0442\u0438\u043a\u043e\u0432, mixing for 20 min, the flood in the consumer packaging, cooling to the temperature of 4 6\u00b0\u0441, storage. the components are in the next distribution, mas.%: milk pasteurized - 86 - 88 fodder - 5 \u0432\u043a\u0443\u0441\u043e\u0432\u0430\u044f additive - 2.5 - 3.5 encapsulated probiotic - 4 - 5 calcium alginate - 0.5. probiotic lactobacillus casei is a soft drink made of seamless \u043c\u0438\u043a\u0440\u043e\u043a\u0430\u043f\u0441\u0443\u043b diameter of 2 - 3 mm, made \u044d\u043a\u0441\u0442\u0440\u0443\u0437\u0438\u043e\u043d\u043d\u044b\u043c way.the capsules formed free polymer and have external additional shell and inside \u0438\u043d\u043a\u0430\u043f\u0441\u0443\u043b\u0438\u0440\u043e\u04
