| 摘要 |
FIELD: technology of food products making. ^ SUBSTANCE: method includes preparation of mixture from cheese condensed whey demineralised to the level of 50-90% with lactose hydrolysed in it by 50-60% with dry substances content of 55-60%, plastic cream or butter, dry skimmed milk. Then active acidity value is established as pH 5.8-6.5. At this acidity value, lactulose and vanilin are introduced into prepared mixture as prebiotic. Prepared mixture is mixed, heated, homogenised, packed, cooled and maintained. ^ EFFECT: invention allows for increasing biological value and improving properties of finished product. ^ 2 cl, 3 ex |
