FIELD: milk industry.
SUBSTANCE: method involves pasteurizing and cooling whey; introducing hen pepsin in an amount of 0.007-0.013% and fermenting thermophilic lactic acid rods of Lactobacillus helveticus kind; fermenting lactose while periodically neutralizing resultant lactic acid during 46-50 h using 14-16%-solution of sodium bicarbonate; condensing fermented whey.
EFFECT: increased shelf life of concentrate.
1 tbl, 4 ex
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