METHOD FOR MANUFACTURING MILK BEVERAGE Russian patent published in 2015 - IPC A23C9/154 

FIELD: food industry.

SUBSTANCE: milk is normalised to 2.5-3.5% fat. The milk is purified at temperature 35-40°C, homogenised at pressure 12.5±2.5 MPa at temperature 45-70°C and kept for 2 to 40 min. It is pasteurised at temperature 76±2°C and kept for 2 to 40 min. That is followed by cooling the milk, introducing an additive that is presented by carrageenan in an amount of 0.025-0.2% of the product weight, or polysorbovit-95 in an amount of 0.1-0.2% of the product weight, or fucolam-C in an amount of 0.2-0.35% of the product weight. Before introduced, the additive is pre-dissolved in hot water, wherein water temperature for carrageenan and polysorbovit-95 makes no more than 90°C, and for fucolam-C - no more than 40°C. The beverage is cooled and bottled.

EFFECT: invention provides developing the beverage technology with the optimum ratio of ingredients for providing the organoleptic and physiological properties.

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