FIELD: food industry.
SUBSTANCE: dairy product contains fillers and cream with the said fillers homogenously and stably distributed within the said dairy product with a gelling agent and/or thickener either completely absent or present in an amount of no more than 0.5% of the product total weight. The dairy product preparation method involves cream pasteurisation and homogenisation and its mixing with the fillers; the pasteurisation and homogenisation conditions are selected so that the produced mixture viscosity is equal to or in excess of 70 cP prior to thermal treatment and is no more than 250 cP at 70°C.
EFFECT: inventions group allows to enhance the dairy product quality.
15 cl, 2 ex
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