| 摘要 |
FIELD: food production process. ^ SUBSTANCE: method proposed envisages dairy whey being heated to a temperature of 95-96°C, thermally treated at the above mentioned temperature during 0.8-1.2 min, chilled to a temperature of 5-10°C at a rate no less than 7.5°C/min, filtered and seasoned with sugar syrup by way of flavouring agent. A mixture of egg powder, cocoa powder and starch is added to the whey to be filtered with the latter subsequently brought to the boil and maintained at a boiling temperature during 0.8-1.2 min. ^ EFFECT: product quality and biological value improvement.
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