FIELD: food industry; biochemistry.
SUBSTANCE: group of inventions relates to dairy industry and biochemistry. Method is carried out as following. Fat portion of milk raw material is physically treated by high pressure homogenization at a pressure of 250–1,000 bar and/or microfiltration to produce fat globules of about 20 nm to about 1 mcm in size. Milk raw material containing physically modified fat globules is treated with a protein crosslinking and/or modifying enzyme simultaneously with souring or after souring. Soured milk-based product has the size of the fat globules in the product of 20 nm to 1 mcm.
EFFECT: group of inventions provides a product having excellent taste and texture resistant to mass modification and texture breakage when the product is stored.
13 cl, 6 dwg, 2 tbl, 7 ex
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