FIELD: dairy industry. SUBSTANCE: cheese whey of high quality 65-70% is used for preparation of whey paste, which is pasteurized at temperature 60-65 C for 20-25 min. Then concentration is conducted at temperature 45-55 C up to 70-72% content of dry substances in presence of foam suppressor in amount of 0.1-0.2% from whey volume in vacuum-apparatus preliminarily heated to 45-50 C. Prepared product is prepacked in containers, chilled to room temperature and sealed. EFFECT: improved qualitative index; increased product stability, and reduced cost price.
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