METHOD OF PRODUCING BEVERAGE FROM WHEY Russian patent published in 2002 - IPC

FIELD: food and dairy industry; applicable for production of alcohol-free products based on nonclarified quark whey. SUBSTANCE: method involves separation of fresh quark whey, heating, preparation of decoction from thyme on base of a part of whey, its ageing and filtration, introduction of the rest part of whey from thyme decoction, beet syrup, and granulated sugar. Mixture is mixed, filtered, pasteurized, cooled, and bottled in consumer containers. Thyme herb and beet syrup are well combined with whey, concealing its specific smell, taste and color. Ratio of components per one liter of whey is the following, g: herb, 2.5; syrup, 35-45; granulated sugar, 50. Proposed invention broadens assortment of products from dairy whey, decides problem of rational using of secondary milk raw material, and enriches human organism with biologically active substances. EFFECT: production of beverage with low caloricity but with higher biological value, low cost price and high consumer properties; increased storage life. 3 ex