FIELD: food industry. SUBSTANCE: this method prescribes introducing protein-carbohydrate additive into nonfat milk stock prior to thermal treatment and using ingredients in following ratio: 2.0 to 9.0 percent by mass sugary matter, 0.2 to 4.0 percent by mass fat component, 0.2 to 9.0 percent by mass protein-carbohydrate additive, remainder being nonfat milk base. EFFECT: excellent qualities.
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