FIELD: food-processing industry.
SUBSTANCE: method involves mixing egg albumen with 12%-fat-free milk normalized with respect to protein substance weight part, said components being used in the ratio of 5.0:1.0-2.86:1.0; aerating resultant protein-milk base cooled to 1-30C. Aerating process is initially performed at rotational speed of 750 rev/min for 2-3 min, then at rotational speed of 1,500 rev/min for 6-7 min so that volume of mass in increased by 6-7 times. Method further involves adding sugar-agar syrup having temperature of 90-920C; mixing and jellying.
EFFECT: wider range of milk protein products, reduced production costs, increased nutritive value and aeration extent.
4 ex
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