FIELD: food industry.
SUBSTANCE: invention relates to dairy industry in particular - to fermented dairy products and aerated fermented dairy products and to their production methods. The fermented dairy products are produced by way of combining fermented and non-fermented milk ingredients. Meanwhile, the ratio of whey protein to casein in the finished product is more than nearly 60: 40. These products are produced without whey separation stage.
EFFECT: invention allows to produce products with high organoleptic properties, with increased content of whey protein, with increased storage life, additionally it allows to simplify and make cheaper their production method due to exclusion of whey separation stage.
16 cl, 1 dwg, 14 tbl, 5 ex
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