FIELD: dairy industry.
SUBSTANCE: claimed method includes addition of filler into whey, wherein as said filler carrot puree with particle size of at most 0.1 mm, viburnum juice, two kinds of syrups based on sugar or sorbitol. Obtained mixture is simultaneously heated up to 45-50°C, homogenized and deaerated under rest pressure of 28-21 kPa for 8-10 min. Then beverage is bottled and sterilized.
EFFECT: beverage of prolonged storage time without losses of organoleptic characteristics, increased biological value and homogenous consistence.
2 ex
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