MILK WHEY PRODUCT MANUFACTURE METHOD Russian patent published in 2013 - IPC A23C21/00 

FIELD: food industry.

SUBSTANCE: method involves concentration of milk whey or reconditioned milk whey or hydrolysed milk whey or isomerised milk whey using a nano-filtration or vacuum-evaporation installation, milk raw materials deminiralisation and standartisation with cream and/or vegetal fat and a consistence stabilisator and prebiotic introduction. The mixture is homogenised, pasteurised at a temperature of 70-99°C with maintenance during 1-10 minutes, cooled to a temperature equal to 30-45°C, fermented with a starter based on Lb. acidophilus, Lb. casei, Str. Diacetilactis pure cultures. One performs the mixture ripening during 4-10 hours, cooling, a filler introduction, stirring and packing.

EFFECT: invention allows to increase the nutritive value of the product, improve dietary properties, preserve consistence and taste properties without their modification in the process of storage and impart functional properties to the product.

9 cl, 5 ex