| 摘要 |
dairy and food industry. SUBSTANCE: method involves heating curd noncleared whey, addition of herbs, cooling, bottling, saturation with carbon dioxide. Method involves the use thyme, mint, Melissa that are combined good with whey exhibiting masking effect for its odor and taste. Natural carrot and beet juices are used as vegetable ones in the following ratio of components, %: herb, 2.3-2.5; carron juice, 7; beet juice, 2.5; sugar, 12.5. Mixture is pasteurized, cooled, bottled, saturated with carbon dioxide. Use of invention provides to increase assortment of foodstuffs made of dairy whey with high consumption properties, enhance competition ability of domestic production, solve the problem of wasteless technology in dairy industry, enrich body with biologically active substances. Invention can be used in production of beverages based on dairy whey. EFFECT: improved method of preparing, valuable properties of product. 3 ex
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