FIELD: biochemistry.
SUBSTANCE: invention relates to biochemistry and dairy industry. Separate the milk or mix and emulsify milk and cream or malolactose milk and malolactose cream. Resulting milk or resulting mixture is normalized to a fat mass fraction of 10–30 %, heated and homogenized at a pressure of 10–25 MPa. Withstand at a temperature of 75–100 °C for 20–30 minutes. Freeze the mixture to a temperature of about -6 to -22 °C and defrost the mixture in the energy supply mode from 40 to 200 W/kg of product. Separate the phase of the true solution, the remaining concentrate is mixed with water or lactose-free serum to the content of fat mass fraction established in the product. Mixture is heated, emulsified and separated. At the outlet of the separator, low-lactose cream and low-lactose milk or lactose-free cream and lactose-free milk are obtained depending on the parameters of the feedstock.
EFFECT: invention allows to obtain products with low lactose content or which are lactose free.
1 cl, 2 ex
