METHOD FOR BEVERAGE PRODUCTION FROM MILKY WHEY Russian patent published in 2006 - IPC A23C21/00 A23C21/08 

FIELD: dairy industry.

SUBSTANCE: claimed method includes introducing of carrot pulp with particle size of 0.1 mm or less as filler, two kinds of syrups and food-grade organic acid into milky whey. Then mixture is simultaneously heated up to 45-50°C, homogenized and deaerated under rest pressure of 28-21 kPa for 8-10 min. After bottling beverage is sterilized.

EFFECT: beverage with improved organoleptic characteristics, increased biological value, homogenous consistence and prolonged storage time.

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