FIELD: dairy industry. SUBSTANCE: method involves introduction in restored mixture of initial milk raw material and sugar animal fat, or refined and deodorized vegetable or fish fat. Then fat is dispersed, and prepared restored mixture is pasteurized and cooled up to temperature of mass crystallization. Footing is introduced, and prepared product is crystallized and cooled up to 20 C. EFFECT: improved quality of product; increased stability and reduced cost price.
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