FIELD: dairy industry. SUBSTANCE: initial milk raw material is restored up to content of dry substance not less 18%. Before pasteurization, vegetable or milk fat is introduced at temperature 55-65 C, and then fat component is dispersed. Sugar, in the form of sugar syrup, is introduced during restoration of initial milk raw material or during condensation. During restoration of milk raw material or during condensation with sugar, flavor filler is added. EFFECT: improve quality; reduced cost price. 2 cl
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