FIELD: food industry.
SUBSTANCE: method includes composition production by disintegration of fresh ginger in the milk-protein dispersed medium at ratio of 1:4 respectively, followed by separation of the composition. Then the composition is pasteurized and separated into cream and degreased protein fraction, which is exposed to thermo acid coagulation at heating up to 50°C and addition of 5% aqueous solution of ascorbic acid in the amount of 5% from the volume of degreased protein fraction, obtaining whey with ginger.
EFFECT: invention allows to increase the biological value of the product and its organoleptic characteristics of taste, and the product storage stability increase.
1 tbl, 1 dwg, 1 ex
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