FIELD: milk industry.
SUBSTANCE: method involves pasteurizing fat-free milk; frying ground nut nuclei; grinding; mixing with fat-free milk in the ratio of 1:8; bringing resultant mixture to boiling state, followed by holding for 8-10 min; digesting for 25-35 min until dry substance content in extract is 14.8-16.5%; filtering; mixing with sugar and introducing into remaining portion of fat-free milk.
EFFECT: increased biological value, improved consumer properties, wider range of condensed milk products, increased competitiveness, simplified production process and reduced cost of product.
3 ex
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