FIELD: dairy industry. SUBSTANCE: method involves the mixing defatted milk and whey (curd or casein) deoxidized by electrochemical method by replacement of anions in the whey for hydroxyl ions ((OH-)). Whey is added up to the ratio value protein/carbohydrate at the range 0.25-0.65 in ready product, and fatty-vitamin component is added. By variant, method involves the mixing protein-containing component, fatty-vitamin component and lactulose at concentration 0.5-8.5% of dry matter product up to the ratio protein/carbohydrate at the range 0.25-0.65. EFFECT: improved method of milk substituent preparing. 7 cl
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