FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. The method envisages the mixture standardisation till protein content is equal to 3.0-5.5%, fat content is up to 0.05-30%, the mixture homogenisation under a pressure of 100-250 atm with subsequent pasteurisation at a temperature of 75-120°C.
EFFECT: invention allows to produce a clot with a stable steady structure, increase the ready product yield, decrease losses of fat to no more than 1,3% and protein - to no more than 3,0 %.
8 ex
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