FIELD: food industry.
SUBSTANCE: method provides for dairy whey being heated to a temperature of 95-96°C, thermally treated at the 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 and flavouring agent - citrus essence or citrus ether oil. Citrus peels in quantity 0.5-1% from filtered whey weight are previously dried at 45-65°C till humidity 1-5%, milled till powder with surface area 2000-5000 cm2/g and added to the filtered whey with following components mixing.
EFFECT: method allows to obtain beverage with increased biological value.
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