FIELD: milk industry. SUBSTANCE: method involves preparing aeration mixture comprising water, dry whole milk, methyl cellulose, gelatin and scherex used in the ratio of 6.000:1.000:0.0357:0.107:0.007, respectively; joining mixture with filler and providing maturation thereof for 1.3-1.5 hours at temperature of 65-70 C; pasteurizing at temperature of 85-90 C for 5 min; cooling; aerating and packing. EFFECT: increased foaming extent, increased nutritive and biological value, wider range and prolonged shelf life of product. 3 ex
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