FIELD: dairy industry.
SUBSTANCE: milk whey is collected, separated, pasteurized and cooled to 50°C. В-galactosidase enzyme preparation is added and fermented at 50°C during 2-3 hours until min. 60% of lactose heterolytic decomposition. This ferment is inactivated by whey heating up to 80°C and cooling to 41±2°C. Mixed inoculum based on thermophilic streptococci and lactobacillus Bulgarian is added in 1:1 ratio. Then the mix is soured during 4-5 hours at 41±2°C and cooled to 23-27°C. Then fruit filler is added, mixture is stirred, bottled and cooled.
EFFECT: product with enhanced lactose fermentability in gastroenteric tract, increased sweetness without introduction of saccharose and other sweeteners, enhanced digestibility by patients suffering from lactase deficiency.
1 dwg, 2 tbl, 2 ex
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