MILK-PROTEIN PRODUCT PRODUCTION METHOD Russian patent published in 2009 - IPC A23J1/14 A23J3/16 

FIELD: food industry.

SUBSTANCE: soya grains are soaked, minced. Protein is extracted. After that fluid fraction is separated and mixed with strained curdy mass in ratio 5:1 with following warming up and separation of coagulated protein as a protein clot. After that protein clot is repeatedly warmed up till cheese-like consistence. Whey, separated from protein clot is mixed with fruit or berry nectar in ratio 3:1 to obtain beverages.

EFFECT: ready-made milk-protein product has high organoleptical properties, contains no chemical additives, has simple production technology, minimal costs and wastes; they are used to produce natural food product in the form of beverage, which affects end product low price.

2 cl, 1 tbl, 1 ex