FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Method for preparing a liquid milk mixture involves the following steps: a) mixing the milk protein composition with a whey protein concentrate to achieve a total ratio of whey protein: casein 0,3–0,5; b) adjusting the pH of mixture to 5,9–6,1 using an organic acid; c) homogenisation of acidified mixture; and d) heating the homogenised mixture to temperature of 86–97 °C for a period of time of 85–170 s; wherein the liquid milk mixture has a viscosity greater than 0.8 Pa⋅s at temperature 24 °C.
EFFECT: invention allows to manufacture a product with improved organoleptic profile of products with low fat content.
7 cl, 4 dwg, 5 tbl, 4 ex
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