FIELD: food industry.
SUBSTANCE: method involves baked milk pasteurisation at a temperature of 78±2°C during 30 seconds, cooling, introduction of a direct addition starter (while stirred), containing strains of Lac. Lactis, Lac. Cremoris, Str.termophilus, ripening during 6-7 hours till formation of a clot with acid content equal to 76-80°T, clot cutting, removal of part of whey, stevioside addition, curd clot boiling out (under continuous stirring conditions) at a temperature of 92°C during 1.5 hours, pressing and cooling.
EFFECT: invention allows to manufacture a product with high protein content, with a sweet caramel taste and baked milk aroma, low energy value and extended storage life.
3 tbl, 2 ex
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