FIELD: food industry.
SUBSTANCE: invention is related to dairy industry. The method envisages coagulation of milk proteins by way of introduction of defatted milk (fermented with a starter of acidophilous bacteria pure cultures till titrable acidity is 90-120°T) or non-separated milk whey (with titrable acidity 50-70°T) into fresh non-separated milk whey, heating to a temperature of 90-95°C for 20-30 minutes, extracting milk proteins, forming a protein mass, cooling and packing.
EFFECT: invention allows to increase food and biological value of the product.
4 ex
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| METHOD OF PREPARING OF LACTIC ACID PRODUCT | 1992 |
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