METHOD FOR PROCESSING WHEY INTO ACID MILK BEVERAGE

摘要

FIELD: dairy industry. SUBSTANCE: method involves two-stage biological treatment of whey. The first stage involves application of lactic acid bacteria until the titrated acidity attains a certain value, then after exposure to vacuum the whey is cooled so that its temperature is optimal for alcoholic fermentation with kefir starter. If needed, the product is supplemented with some fruit or berry filler. EFFECT: higher product quality.