DAIRY WHEY DRINK PREPARATION METHOD Russian patent published in 2009 - IPC A23C21/00 

FIELD: food production process.

SUBSTANCE: method proposed envisages dairy whey being heated to a temperature of 95-96°C, thermally treated at the above mentioned temperature during 0.8-1.2 min, chilled to a temperature of 5-10°C at a rate no less than 7.5°C/min, filtered and seasoned with sugar syrup by way of flavouring agent. A mixture of egg powder, cocoa powder and starch is added to the whey to be filtered with the latter subsequently brought to the boil and maintained at a boiling temperature during 0.8-1.2 min.

EFFECT: product quality and biological value improvement.