FIELD: food industry.
SUBSTANCE: method of reducing or inhibiting the development of a brown colour heat-treated yoghurt-like product involves providing a composition containing milk protein concentrate and having low amount of reducing sugars in comparison with milk, and its thermal treatment at temperature of 190-210 °F for about 5 to about 40 minutes. Product obtained using said method.
EFFECT: invention allows to increase stability during storage yoghurt-like product without stratification effect and deterioration of colour (including occurrence of a brown colour), texture and appearance.
18 cl, 10 tbl, 2 ex
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