| 摘要 |
FIELD: milk industry. SUBSTANCE: method involves individual pasteurizing of cheese whey, buttermilk and non-fat milk; mixing; providing heat coagulation at temperature of 90-92 C for 16-20 min and holding for 1-1.3 hours; separating lactic-protein mass and introducing aminoacetic acid in an amount of at least 0.1 wt%. Ratio of used basic components, namely, non-fat milk, buttermilk and cheese whey is 1:1:8. EFFECT: improved quality and increased shelf life of product. 1 tbl
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