METHOD FOR PRODUCING OF BEVERAGE FROM WHEY Russian patent published in 2004 - IPC

FIELD: milk industry.

SUBSTANCE: method involves introducing into whey 1%-colloid solution of chitosan, said solution being introduced into cheese whey of 16-24⁰T acidity and temperature of 10-25⁰C in an amount of 2.5-10 wt%; mixing mixture and holding for 25-30 min; introducing apple or orange juice concentrate in an amount of 4-5%; introducing citric acid in an amount of 0.03-0.08% by weight of mixture; mixing; heating to temperature of 83-87⁰C and holding at such temperature for 20-60 min; separating sediment; introducing into clarified liquid saccharose in an amount of 1-5 wt% and lactose syrup in an amount of 0.5-1.0 wt%; providing repeated thermal treatment at temperature of 83-87⁰C; holding for 15-20 s; cooling to temperature of 6-8⁰C; introducing sodium benzoate and pouring.

EFFECT: increased cleaning of beverage from suspended particles, improved gustatory qualities and increased functional qualities of beverage.

2 cl, 1 tbl