FIELD: milk industry.
SUBSTANCE: method involves receiving and preparing raw material; providing bacterial centrifuging, normalizing and pasteurizing of raw material at temperature of 74-78 C with holding period of 20 s; cooling to temperature of 2-6 C; introducing salts-stabilizers, mineral enriching additive; homogenizing resultant mixture; performing additional pasteurization at temperature of 110-120 C with holding period of 2-6 s; cooling and bottling without intermediate storage.
EFFECT: increased nutrient value of pasteurized milk, increased shelf life and provision for imparting spicy taste of heated milk to milk product.
2 cl, 3 tbl
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