FIELD: food industry.
SUBSTANCE: invention is implemented as follows. One reconstitutes dry milk raw material represented by dry skimmed milk, dry demineralised milk whey and dry buttermilk taken in a ratio from 5:1:1 to 10:1:1. Sugar and fat are added to the produced mixture which is then subjected to emulsification with the emulsifier represented by lecithin taken in a quantity of 0.01-0.1% of the product weight. The mixture is filtered, homogenised and pasteurised. Then it is chilled, added starter to, crystallised with additional chilling of the finished product.
EFFECT: invention allows to prepare a product with enhanced biological value, improved quality and resistance during storage.
3 tbl, 2 ex
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