FIELD: dairy industry; in particular, production of food and fodder additives; may be used in chemical industry for production of cosmetic balsams and cremes. SUBSTANCE: method involves biochemical processing the whey by conversion milk sugar into lactates, glucose and galactose under the action of one or some cultures of fermented microorganisms; heat treating the whey and its neutralizing by alkali. Whey, before, during or after neutralization, is dispersed, and/or extracted, and/or emulsified in various succession and combination. Treatment is carried out with intensity of 1.1-1.5 hp. Strain of thermophyllic fermented streptococcus is used as a culture of fermented microorganisms. EFFECT: higher efficiency. 3 cl
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