FIELD: dairy industry, particularly, method of whey processing. SUBSTANCE: method involves introduction of dairy sour in whey at temperature of souring, souring, heating and cooling. After souring, reducing agent is introduced in whey. Then heat neutralization of mass and proteins coagulation are conducted by heating whey first up to 70 C, then up to 95 C with ageing for 10 min. After it, whey is settled, and surface decantation of clarified whey is conducted, and then after its cooling, microfiltration is carried out with preparation of transparent base. EFFECT: minimum technological expenditures for production of base for drinks with prophylactic properties by modification of whey components. 1 ex
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