Biotechnology method for cosmetic

method for producing cosmetics masks based on natural sorbents of Buryatia deposits and fermented plant material in the clarified pasteurized cottage cheese whey by pure cultures of Lactobacillus bulgaricus is worked out. Physical and chemical, biochemical, and organoleptic properties of the finished product after cooking and the same indicators in the course of time are studied. The mode and the shelf life of the obtained compositions are defined.