METHOD FOR PRODUCING OF BEVERAGE FROM WHEY Russian patent published in 2005 - IPC

FIELD: milk industry.

SUBSTANCE: method involves heating curd whey to temperature of 74-78°C; introducing phytofillers such as leaves of bearberry and St. John's wort ground to particles size of 1-2 mm in proportion of 0.8:1.2 in an amount of 2-2.2% per 1 l of whey; holding mixture to room temperature; filtering; introducing tomato juice in an amount of 28% per 1 l of whey and sugar; pasteurizing resultant mixture; cooling; bottling and saturating with carbon dioxide.

EFFECT: improved prophylactic properties of beverage.

2 tbl, 1 ex