FIELD: dairy industry. SUBSTANCE: defatted milk is pasteurized but before pasteurization the defatted milk is bactofuged, cooled, heated and after heating milk is condensed and separated for two parts at the ratio 1:4. Then from the first part milk-fatty fraction is prepared which is emulsified, homogenized and then added to the second part. EFFECT: improved method of dairy product making. 1 tbl
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