FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. The method involves milk homogenisation, the standardised mixture pasteurisation, sugar syrup preparation, condensation, cooling and crystallisation. Immediately before condensation the product with a temperature equal to 50÷70°C is supplied into a vacuum crystalliser (where vacuum pressure is 700-750 mm Hg) in a sprayed state with particle size equal to 200÷300 mcm; one proceeds with cooling in an individual drop volume to a temperature equal to 20±2°C; immediately before spraying one performs injection of the seeding material represented by an oil suspension in an amount of 0.01-0.02% of the dairy product weight.
EFFECT: invention allows to reduce cooling and crystallisation time and enhance the product quality.
2 dwg, 3 ex
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