FIELD: food industry.
SUBSTANCE: the present innovation deals with the method and its variants to obtain a solid dairy product at moisture content being less than about 40% and fat/protein ratio being less that about 2.5. The solid dairy product may contain solid ingredients, such as cereals, seeds, pastry, dry mixture, dried fruit, nuts and their mixtures. The suggested solid dairy product is of high hardness, low moisture content, high protein content being stable at storage and it keeps its form at environmental temperature.
EFFECT: higher efficiency.
41 cl, 5 dwg, 10 ex, 1 tbl
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