FIELD: food products; diary industry.
SUBSTANCE: composition includes milk fat, stabilizer, whey, and sweetener As milk-white base one uses buttermilk or skimmed milk after the ripening and separation of whey part The relation of milk-white base to the whey is from 97,0:1,1 to 71,0:1,8, and relation of milk-white base to the stabilizer is from 97,0:0,15 to 71,0:0,2 As milk fat one includes 35% cream.
EFFECT: improvement of product quality and its biological value.
2 tbl, 3 ex.
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