FIELD: milk industry.
SUBSTANCE: method involves introducing into soft dietary fat-free curd sand sugar, 15-25%-fat cream, millet grain porridge homogenized at pressure of (0.65-0.7)· 105 Pa, vanillin, biologically active additive "Iodine casein", filler such as syrup based on beet juice; exposing resultant mixture to mechanical processing for 10-15 min at pressure of (0.2-0.25)· 105 Pa until sugar is completely dissolved; pasteurizing and cooling ready product.
EFFECT: improved consistency, organoleptical and prophylactic properties, increased biological value of curd paste and reduced production costs.
2 tbl, 4 ex
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