| 摘要 |
A method of making a whey drink provides for separation, pasteurization and clarification of the whey, cooling thereof up to a temperature of 50-52 DEGREE C and enzymatic hydrolysis at the given temperature, inactivating the enzyme at a temperature of 68-70 DEGREE C for 8-10 min, addition of flavour fillers, pasteurization of the mixture prepared, cooling the drink, saturation thereof with carbon dioxide gas and pouring. The ready product has homogenous consistency; taste, colour and aroma depend on the flavour fillers which are added to the drink. Storage life of the drink is 7 days.
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